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THE MARVEL 
CANDY INSTRUCTOR 




COSHOCTON, 



OHIO 




COATING CHOCOLATE 



THE MARVEL 
CANDY INSTRUCTOR 



HAS ENTIRELY NEW IDEAS 

IN THE ART OF 

HOME CANDY MAKING 



/ 



A valuable collection of Recipes and Instructions 

for making the different varieties of Fine 

Candies for the Candy Kitchen 

and Home Practice. 



PUBLISHED BY 



THE MARVEL CANDY INSTRUCTOR 

COSHOCTON, OHIO 






COPYRIGHT 1909 

BY 

J. E. HISSONG 



LI3RARY of CONGRESS 
Two Cnoirs rfeccivfC 4 

jun n iuw* 

CLASS A **<- * c 









PREFACE 

In writing this book, I give you my experience of 
several years ; having tried these recipes, I am in posi- 
tion to warrant them to be practical in every way. By 
carefully following the instructions, you will be able to 
make as fine a line of candies as you see in any of the 
fine large confectionaries in the large city. If you 
should fail on any of these recipes, it will be because you 
fail to follow instructions . In my experience I find that 
I could not pay too much attention to the recipes and 
instructions, until I could make the candy without look- 
ing at the recipe. 

Now, I can say that I have not only made candy 
from, or without the recipes of others, but have written 
recipes from my own experience. I will give you the 
benefit of them with the others that I have tried and 
proven to be successful. 

In writing this book I will endeavor to have it com- 
plete in every way. I have arranged the recipes and 
instructions so as to have an index in the front of this 
book- 

While this book was intended for those that never 
made candy, it contains some very valuable recipes and 
intructions that are a credit to candy makers and they 
will be well paid for the money and time spent on this 
book. It is also valuable to those that are in business 
as well as those that would like to go in for themselves, 
and if you never intend to start in the candy business 
or work for any one that is in it, it is worth the price of 
this book to know how one can get into business for 
themselves. 



I give you several hundred recipes and any one of 
them is worth the price of this book. The 
recipes and instructions will be given so that any one 
wishing to make candy at home can do so, as it can be 
made on a small scale as well as a large one. As for 
tools, it takes tools to make candy as well as it does to 
cook, and the same tools that you use in the kitchen will 
do to make candy in a small way, or to learn with ; but 
if you expect to make candy on a large scale, I would 
advise you to get some tools as it w r ill be useless to do 
anything without them. I do not mean that you should 
buy lots of tools, you can buy a few that is most needed 
at first. I will state later which is most needed, then 
if you like, you can add more . I will give a list of tools 
anal explain the use of them. 

Hoping with the instructions in this book that you 
will be successful with every recipe that we have given. 

Respectfully yours, 

THE MARVEL CANDY INSTRUCTOR, 

Coshocton, Ohio 



INDEX 



INDEX TO INSTRUCTIONS 



Chocolate and Bon Bon 

Moulds 47 

Chocolate Warmer and How 

to use it, the 51 

Coloring Instruction 17 

Cooking Instruction 16 

Degree and Finger Tests . . 49 

Few Don'ts, A 18 

Flavoring Instruction 17 

General Instruction . . . . 13-15 
How to Cast Cream Centers 
for Coating 56 



How to Coat Cream Centers 

in Chocolate 51 

How to Dip Bon Bons 54 

Instruction How to Use 

Tools 39-41 

Kettle 41 

Measure and Weight 50 

Plaster of Paris Patterns . . 47 

Scales 46 

Thermometer 42 

Waxed Paper 49 



INDEX TO TOOL DEPARTMENT 



Batch Knife, A 28 

Batch Paddle 23 

Batch Warmer 33 

Bon Bon Dipping Stand . . . . 37 

Bon Bon Dips 37 

Buttercup Cutter 38 

Brush 30 

Candy Hook, A 28 

Caramel Cutter 32 

Chocolate Coating Table . . .35 

Chocolate Warmer 34 

Cream Paddle 33 

Cream Slab Table 25 

Dipping Paper 32 

Funnel Dropper 36 

Funnel Stick 37 

Furnace 23 

Gloves 29 

Kettle 23 



Kettle Cover 37 

Kettle Washer 37 

Marble Slabs 24 

Melting Pot 34 

Moulds 36 

Nut Grinder 32 

Oil Slab Table 25 

Pallette Knife, A 27 

Pan Scraper 31 

Rolling Pin " 31 

Scales 31 

Shears 29 

Sieves 32 

Slab Bars 27 

Slab Oiler 30 

Starch Boards 36 

Thermometer 24 

Tools Department .. 21-23 

Work Table 32 



INDEX TO INGREDIENTS 



Gelatine 61 

Glucose 61 

Ingredients 59-61 



Ingredients and What They 

Are 61 

Suet 62 



INDEX TO RECIPES AND INSTRUCTIONS 



After Meal iMlnts 144 

Almonds, Blanch 102 

Almonds. Chocolate 154 

Almonds, Roasted 102 

Almonds, Salted 102 

Balls, Assorted 113 

Balls, Chocolate Peanut. . .113 

Bails, Cocoanut 112 

Balls, English Walnut 112 

Balls] Hickorynut 112 

Balls, Molasses Peanut.. .,112 

Balis, Peanut Ill 

Bars, Almond 116 

Bars, Bilack Walnut 116 

Bars, Blanch Almond 117 

Bars, Cocoanut 118 

Bars, English Walnut 115 

Bars, Hickorynut 116 

Bars, Peanut 114 

Bon Bon Centers 161 

Bon Bon Centers, Jersey.. .164 

Bon Bon Creams 160 

Bon Bon Creams, Jersey.. .164 
Bon Bons, Crush Fruit.. ..163 

Bon Bons, Jersey 165 

Bon Bons, Nut .163 

Bon Bons, Nut Top 163 

Bon Bons, Rose 162 

Bon Bons, Vanilla 162 

Buttercups 185 

Buttercups, Chocolate Coat- 
ed 156 

Buttercups, (Inside Batch) 

Cocoanut 189 

Buttercups (Outside Batch) 

185-186 

Buttercups, (Inside Batch) 

English Walnut 187 

Buttercups, (Outside Batch) 

185-186 

Buttercups, (Inside Batch) 

Maple 190 

Buttercups, (Outside Batch) 

185-186 

Buttercups, (Inside Batch) 

Molasses 188 

Buttercups, (Outside Batch) 

Pistachio 186 

Buttercups, (Inside Batch). 187 
Butter Scotch, Old Fashion- 
ed 129 



Butter Scotch, Wrapped ...110 

Brittle, Cocoanut 121 

Brittle! Hickorynut 121 

Brittle, Molasses Peanut . . 120 

Brittle, Peanut 119 

Brittle, Walnut 121 

Brittle, Walnut Molasses ..120 

Caramels, Chocolate 137 

.Caramels, Chocolate Un- 
wrapped 143 

Caramels, Chocolate Coat- 
ed.. 155 

Caramels, Chewing 140 

Caramels, Cocoanut 138 

Caramels, Cocoanut Un- 
wrapped 144 

Caramels Coloring 94 

Caramels, English Walnut 

Unwrapped 143 

Caramels, Hickorynut 141 

Caramels, Hickorynut Un- 
wrapped 144 

Caramels, Peanut 136 

Caramels, Peanut Unwrap- 
ped 144 

Caramels, Strawberry 141 

Caramels, Strawberry Un- 
wrapped 143 

Caramels, Vanilla 138 

Caramels, (Plain) Vanilla .134 
Caramels, Unwrapped Vanil- 
la 142 

Caramels, Walnut 139 

Center Cream 145 

Center Cream, Jersey . . . . 165 

Center Cream, Maple 166 

Centers for Chocolate Coat- 
ing 149 

Centers, Crush Fruit 152 

Centers, Crush Nut 152 

Centers, Pineapple 151 

Chewing Candy (or Taffy), 

Vanilla 76 

Chewing Taffy, Almond. .. 84 
Chewing Taffy, Black Wal- 
nut 83 

Chewing Taffy, Cherry . . . . 85 
Chewing Taffy, Chocolate.. 77 
Chewing Taffy, Cream.. .. 81 
Chewing Taffy, Creamnut.. 84 



INDEX CONTINUED 



Chewing Taffy, English Wal- 
nut 82 

Chewing Taffy, iHickorynut 84 
Chewing Taffy, Lemon . . . . 84 
Chewing Taffy, Molasses ... 78 
Chewing Taffy, Nectar . . . . 85 
Chewing Taffy, Orange.. .. 84 
Chewing Taffy, Pineapple . 85 

Chewing Taffy, (Rose 84 

Chewing Taffy, Stratified . 80 
Chewing Taffy ( Strawberry. 79 

Chips, /Boston 174 

Chips, Chocolate 156 

Chips, Lemon 173 

Chips, Molasses 171 

Chips, Pistachio 174 

Chocolate €reams, Almond 

Top 154 

Chocolate Creams, Cherry 

Top 154 

Chocolate Creams, Pecan 

Top 153 

Chocolate Creams, Pineap- 
ple Top 154 

Chocolate Creams, Walnut 

Top 153 

Chocolate for Coating 148 

Cocoanut Stacks 122 

Cocoanut Stacks, 'Chocolate 123 
Cocoanut Stacks, Molasses. 124 
Cocoanut Stacks, Strawber- 
ry 124 

Cocoanut Block 126 

Cocoanut Block, Strawberry 125 
Cream Centers, Almond. ..151 
Cream Centers^ Cherry ...151 
Cream Centers, Lemon ....150 
Cream Centers, Pineapple. .150 
Cream Centers, Raspberry. 150 
Cream Centers, Strawberry 150 
Cream Centers, Vanilla ...149 
Cream Centers, Walnut . . . 150 
Cream, Chocolate Maple . . 157 

Cream Dip Nuts. 164 

Cream Taffy. Lemon . . . . 75 
Cream Taffy, Orange . . . . 76 

Cream Taffy, Rose 75 

Cream Taffy, Strawberry . . 75 
Cream Taffy, Vanilla .. ..74 

Crisp, Hickory Nut 122 

Crisp, Peanut 121 

Crisp Walnut 122 



Cups, (inside batch) Jersey 

Cream 190 

Cups, (outside batch) .185-186 
Cups, (inside batch) Maple 

Cream ' 191 

Cups, (outside batch) ..185-186 
Cups, (inside batch) Vanilla 

Caramel 191 

Cups, (outside batch) . .185-186 
Cut Mixed, (See Fancy 

Lemon Stick) 183 

Dipping Cream 157 

Dipping Cream, Jersey . . . . 164 
Dipping Cream, Maple . . . . 169 

Hard Boiled Candy 170 

Ice Cream Candy, Cherry. . 93 
Ice Cream Candy, Lemon . . 93 
Ice Cream Candy, Orange . . 93 
Ice Cream Candy, Pineapple 93 
Ice Cream Candy, Rose ... 93 
Ice Cream Candy, Strawber- 
ry 92 

Ice Cream Candy, Vanilla . . 91 
Jersey Chews, Lemon . . . . 97 
Jersey Chews, Orange . . . . 97 
Jersey Chews, Pineapple . . 97 
Jersey Chews, Strawberry ... 96 
Jersey Chews, Vanilla . . . . 97 

Jersey Chews, Vanlemon 95 

Jersey Lilies, Almond ....100 
Jersey Lilies, Black Wal- 
nut 100 

Jersey Lilies, Creamnut. ..100 
Jersey Lilies, English Wal- 
nut 100 

Jersey Lilies, Hickorynul . 99 
Jersey Lilies, Lemon . . . . 99 
Jersey Lilies > Orange . . . . 98 
Jersey Lilies, Peppermint . . 99 
Jersey Lilies, Pineapple ... 99 

Jersey Lilies, Rose 99 

Jersey Lilies, Strawberry . 98 
Jersey Lilies, Vanilla . . . . 98 
Jersey Lilies, Vanlemon ... 97 
Jersey Lilies. Wintergreen 99 
Jersey Creams, Chocolate 

Coated 166 

Kisses, Almond 108 

Kisses, Black Walnut . . . . 107 
Kisses, Butter Scotch . . . . 109 

Kisses, Chocolate 106 

Kisses, Chocolate Coated .156 



INDEX CONTINUED 



Kisses, English Walnut. ..108 

Kisses) Hickorynut 108 

Kisses, Lemon 107 

Kisses, Molasses 105 

Kisses, Maple Butter Scotch 108 

Kisses, Orange 107 

Kisses, Pulled Butter Scotch 109 

Kisses, Rose 107 

Kisses, Strawberry 107 

Kisses, Vanilla 104 

Nut Patties 114 

Peanut Cluster 155 

Peanuts, Blanch 101 

Peanuts, Chocolate 155 

Peanuts, Roasting 100 

Peanuts, Salted 101 

Pop Corn Balls 103 

Pop Corn Balls, Red . . . . 104 

Pop Corn Crisp 103 

Recipes and Instructions 63-65 

Ribbon Candy < . . 175 

Salt Water Taffy, Almond. 90 
Salt Water Taffy, Black 

Walnut 89 

Salt Water Taffy, Cherry ..91 
Salt Water Taffy, Chocolate 87 
Salt Water Taffy, Cocoanut. 90 
Salt Water Taffy', Creamnut 90 
Salt Water Taffy, English 

Walnut 89 

Salt Water Taffy, Hickorynut 90 
Salt Water Taffy, Lemon .. 91 
Salt Water Taffy, Molasses. 86 
Salt Water Taffy, Nectar .. 90 
Salt Water Taffy, Orange .. 91 
Salt Water Taffy, Peanut . . 88 
Salt Water Taffy, Pineapple 90 
Salt Water Taffy, 'Rose .. .. 91 
Salt Water Taffy, Strawber- 
ry 88 

Salt Water Taffy, Vanilla .. 85 
Squares, Butter Scotch ....127 

Squares, Cinnamon 132 

Squares, Cocoanut 126 

Squares, Horehound 130 

Squares, Lemon 134 

Stick Candy 178 



Stick Candy, Cinnamon . . . 182 
Stick Candy, (plain center) 

Lemon 179 

Stick Candy, Peppermint . . 181 
Stick Candy, Sassafras ...181 
Stick Candy, Square or 

Checker 182 

Stick Candy, Wintergreen .180 
Stick or Cut Mixed, Fancy 

Lemon 183 

Stick, Flat Horehound .. ..132 

Sugar, Blue 95 

Sugar, Green 95 

Sugar, Red 94 

Sugar, Yellow 95 

Tablets, Lemon Sour . . . . 177 

Tablets, Lime 178 

Tablets, Lime Sour 178 

Taffy, Assorted 73 

Taffy, Cherry 74 

Taffy, Chocolate 68 

Taffy, Lemon 73 

Taffy, Maple 73 

Taffy) Molasses 69 

Taffy, Nectar 74 

Taffy, Orange 73 

Taffy, Pineapple 74 

Taffy, Rose 72 

Taffy, Stratified 71 

Taffy. Strawberry 69 

Taffy, Vanilla 66 

Taffy, Vanilla Striped .. ..70 

Wafer Cream 167 

Wafer Cream, Maple .. ..169 

Wafers, Cinnamon 133 

Wafers, Crush Nut 168 

Wafers, Butter Scotch . . . . 128 
Wafers, Jersey Cream .. ..165 

Wafers Maple 169 

Wafers) Mint 167 

Wafers, Nut ,169 

Wafers, Pistachio 168 

Wafers, Walnut Butter 

Scotch 129 

Wafers, Wintergreen .. ..168 
Walnuts, Chocolate 155 



INDEX TO MISCELLANEOUS 



Copy Rirght 3 

Important 9-11 



Preface 5 

Remarks, A Few 193 



IMPORTANT 



A few words to the beginner, the amateur, the pro- 
fessional candy makers, or in whose hands this book 
may chance to be, we want to say that the Marvel Candy 
Instructor is published especially in recognition of the 
fact that most every man, woman or child are lovers of 
candy. It is not only a pleasure to make candy, but it 
is time well spent, as it is a trade worth learning, far 
more so than most of the other trades, as it will afford 
an opportunity to start in business for yourself- 

Did you ever stop to think how some of the people 
that are in business got their start and did you ever 
think that you would like to be in business yourself 
some day? The Marvel Candy Instructor will teach 
you the most important part of the confectionery busi- 
ness ; that is the candy making, as well as the instruct- 
ions that this book contains. This book does not con- 
tain any ice cream or baking recipes, nor does it contain 
a lot of advertising or rubbish that is no account to any- 
body. What I have is practical. Many years experi- 
ence has taught me that the art of candy making is ap- 
preciated by the lovers of candies. Time and again I 
have received requests asking me for recipes and in- 
structions as to how I made my fine candies. I have 
taught quite a number how to make candies, here at 
home, but to reach those at a distance, I have published 
this book and in everybody's hands that it falls into, it 
will teach them the art of candy making at home as 
well as if they were here in my factory. This book was 
written for beginners as well as amateurs, as the re- 
quests that I have received came from mothers, stating 



that they would like to learn the art of candy making as 
it would be a great pleasure to make candy. 

This collection of practical recipes as well as the 
instructions, is the result of years of experience, and 
work by the author. 

Having been a practical candy maker for many 
years, I have had exceptional facilities for studying the 
requirements of the public, and quite a number of these 
recipes have been in use by me for many years ; while 

the greater portion of them have only been in use a few 
years, although some of them have never been used by 
others, as they have been our specials ; all in all, we 
have the best selection of recipes that were ever pub- 
lished. 

I trust that I am filling a long felt want in issuing 
this book. I realize particularly that it is the parent's 
duty to have something in their home to entertain their 
children, or they will go out in the world for pleasure. 
Music and books are all right to keep the children at 
home, but they will tire of them as they will want and 
should find something to occupy their mind in a business 
way. Why not see that they spend part of their time, 
with this book, as it has business instructions, although 
they may never go in the confectionery business, it will 
be a lesson worth learning. It may help some to get a 
position in a confectionery store, or candy factory. Did 
you ever think of what your children would do when 
they grow up, or do you know that there is very few 
trades that they can learn at home, as they can the 
candy making, as it can be learned and at a profit, as the 
parents as well as the children can make candy at home 
with my instructions and sell it to the stores that do not 
make their own candies. 

Children — What do you do with your spare time? 
It may be truthfully said that you can learn a trade at 
home. Much can be done by home practice. Why not 



use your spare time to become a good candy maker? 
It is easily learned ; it is interesting. Home practice 
will afford you many a pleasant hour. Those hours 
may prove to be very profitable to you, as you can make 
candy to sell as well as anybody. After you get this 
book, read the recipes and instructions very carefully 
and then do as I instructed you to do and you will be 
able to make fine candies. After making several kinds, 
I would be pleased to hear from you as to your success. 

Respectfully yours, 

THE MARVEL CANDY INSTRUCTOR, 

Coshocton, Ohio 



(general SttHtrurttnttB 



GENERAL INSTRUCTIONS 

If you want to be successful in the manufacturing 
of candy, you should make it a point to learn the boiling 
and working parts of the sugar. Educate yourself to 
know why certain results can be brought about by do- 
ing certain things as soon as you get the points well 
learned, candy making will be like an open book to you ; 
but if you do not learn the working and boiling parts, it 
will be a poor business to start in, although it is just 
the same with any business, you must make a study of 
anything to be successful. You will see in my recipes 
that I say boil one batch to a certain degree and then 
another at a lower or higher degree. You will also see 
but a very little difference in the make-up of some recipe 
from the other, but there is a difference; it is either in 
the make-up, boiling or handling of the batch. Here is 
a test of the principle of candy making explained in 
simple terms : Boil six (6) pounds of sugar and two (2) 
pints of water to two hundred and forty (240) degrees, 
on the thermometer, and you can make cream fondant 
out of it. Boil the same batch to two hundred and fifty- 
eight (258) degrees, and you can make ice cream candy 
out of it. Boil the same batch to two hundred and 
sixty-five (265) degrees and it will make white or vanil- 
la taffy. Boil the same batch to about three hundred 
and thirty (330) degrees and you can make drops, rib- 
bons, or stick candy. 

Of course, it is necessary to put something with 
the sugar to reduce its strength or cut the grain, but 
glucose or cream-of-tartar will do that, after you have 
learned to boil and handle sugar, and thoroughly under- 



1 6 THE MARVEL CANDY INSTRUCTOR 

stand candy making you can write recipes and boil the 
sugar and finish off any number of kinds of candy with- 
out any assistance, and with the tools that I have men- 
tioned, you can get in touch with the principles. Boil- 
mg is the easy part of the work. Finishing off is where 
skill is required, but practice and perseverance will soon 
adjust such matters if you go at it in earnest. If you 
try any of these recipes and they fail to turn out right, 
look at the recipe and see if you overlooked any part of it, 
and then read the working of the batch, and see if you 
handle it right, as it is all in the make-up and handling 
of the batch. Read article on how to color and flavor 
a batch as it is just as important as this article. 



-x- 



COOKING INSTRUCTION 

You should take great care in cooking any or all of 
the batches, read and follow the instruction as given in 
each recipe, and always notice if the thermometer is 
right (see article on how to use a thermometer) . After 
following instruction and you find that your candy is 
too soft to work with, cook them a little higher than in- 
structed and if they seem too hard, cook a little lower, 
but not very much, as one (1) degree will change it 
some. In speaking of the cooking, it is the batches that 
is cooked from two hundred and thirty-eight (238) de- 
grees to two hundred and sixty-five (265) degrees that 
might need changing, as the ones that are cooked above 
two hundred and sixty-five (265) degrees will not need 
any changing, but the others are more particular, and 
as I stated before, one (1) degree will change them. 
There will be no need of changing any unless there is a 



THE MARVEL CANDY INSTRUCTOR 17 

difference in the climate where you are than where the 
recipes were tested. I only write this article so that if 
you should find any trouble with the cooking of them, 
that you will try them by changing each recipe that you 
think is too hard or soft, but do not cook any of them 
over one (1) degree at a time, as you will spoil them if 
you cook it very much either way as they are right as 
instructed unless the climate should require it. Al- 
though it is best to cook the batches that are cooked 
from two hundred and fifty (250) degrees to two hundred 
and sixty-five (265) degrees a little higher in the sum- 
mer than in the winter. These recipes were tested for 
winter, or cold weather, but the chewing candy, kisses, 
jersey lilies, etc. can be cooked two degrees higher in 
summer than I have instructed you to do here, as they 
come on the degrees between two hundred and fifty 
(250) and two hundred and sixty-five (265), but be sure 
that you understand the thermometer, and if it is off 
either way, remember which way and how much. 



COLORING FLAVORING 

INSTRUCTION 

In writing this book, I have tried to make it as 
clear as possible in every respect, to help you to be suc- 
cessful in turning out good candies, and to do this, there 
is as much in the looks as there is in the taste of candy. 
I have given the amount of extracts and oils to be used 
in flavoring most of these batches, but as for the color- 
ing, it is impossible to tell the exact quantity to use. 
The only way to do in coloring a batch is to use your 
judgment and color it a nice color. There is as much to 



18 THE MARVEL CANDY INSTRUCTOR 

be said in regard to the flavoring. You should use your 
judgment in flavoring a batch, as well as coloring, as 
some extracts are stronger than others, therefore you 
should flavor to suit the taste, as you need but very lit- 
tle oil to flavor a batch, it is impossible to tell exactly 
how many drops to use. You use about what you 
think would do, then if it does not taste strong enough 
the next time you can use a little more and if too strong, 
use less. Practice will make perfect and after you have 
a little practice, you will be able to do it all right. 



-x- 



A FEW DON'TS 

DON'T try to make candy and do other work too. 

DON'T let your kettle set on the fire with sugar in 
it, without stirring until it commences to boil, or it may 
burn. 

DON'T fail to stir a cream or milk batch until it is 
ready to lift off of the fire, or it will burn. 

DON'T fail to stir all over the bottom of the kettle 
or if you miss a spot often it will burn. 

DON'T stir a batch that you use water instead of 
cream or milk after it commences to boil. 

DON'T put the thermometer in the batch until it 
commences to boil. 

DON'T hang the thermometer so it will not touch 
the bottom of the kettle. 

DON'T fail to stir where the thermometer set. 

DON'T lift the thermometer out of the kettle to 
see what degree it is at. 

DON'T put the thermometer in cold water when 
you take it out of the batch after the candy is done. 



THE MARVEL CANDY INSTRUCTOR 19 

DON'T put a cold thermometer in a hot batch of 
candy. 

DON'T let your kettle set on the fire after the 
batch is done; take it off as quickly as possible after 
you take the thermometer out. 

DON'T fail to have your slab ready before you are 
ready to pour the candy on it. 

DON'T pour the candy on the slab without oiling 
it ; that is if you are using an oil slab. If it is a cream 
slab, always wet it before using. 

DON'T let your candy lay on the slab without 
watching it, or it may get. too cold to cut or handle. 

DON'T leave a nut or any high boiled batch lay 
longer than necessary on the slab, as it will stick to the 
slab. 

DON'T cut a soft batch of caramels all up before 
wrapping them, or they will spread and lose their shape- 

DON'T put a pulled batch on the hook too soon, or 
it will be sticky and hard to pull. 

DON'T pull a high boiled batch without gloves or 
it will burn your hands. 

DON'T have your batch warmer too hot or it will 
spoil the looks of your candy. 

DON'T have the fire too low in the batch warmer, 
or the batch will be too cold to handle. 

DON'T let the kettle drip on the slab after you 
pour out your batch on the slab, or it will cause the 
batch to sugar. 

DON'T stir your cream batch after pouring it on 
ihe slab until it is ready to cream, or it will sugar. 

DON'T let a cream batch be on the slab without 
watching it until it is ready to cream. 

DON'T stop working it after you start to cream 
until it is creamed. 

DON'T let your fondant stand in jars without a 
damp cloth over it, 



20 THE MARVEL CANDY INSTRUCTOR 

DON'T make your stirring paddle too long or it 
will fall out of the kettle, if you should let go of it. 

DON'T have the stirring paddle too short, or the 
hot candy will boil up and splash on your hand. 

DON'T let the kettle set down in the furnace, so 
that the top of the batch will be below the top of the 
furnace. 

DON'T let the cold air strike the hard boiled batch- 
es, that is, any kind that you used the candy warmer to 
keep the batch warm while finishing it. 

DON'T fail to turn the batch while working with 
it on the work bench. 

DON'T fail to read this book through, as every- 
thing that is in it is to help you in candy making. 

DON'T keep the waxed paper in a warm place or 
they will stick together. 

DON'T lend this book to any one, as it is the same 
to you as your pocket book, there is money in it for 
you. 

DON'T fail to tell your friends where they can get 
a book just like this one. 



®nnla Ibpartmntt 



TOOLS DEPARTMENT 

There are all kinds of candy tools. There is not a 
candy factory in the country that has all kinds of tools 
that are made for candy making. If they had, their fac- 
tory would be full of tools. I will give a list of the 
ones most needed. I will explain the use of them and 
what you can use in their place, that is, if you would 
like to make candy at home ; but my experience is to 
get the thing that is needed, and not what will do, for 
your goods will be much nicer if you have things to 
work with. Of course, you can not expect to make as 
fine candies the first time that you try it, as an expert 
even if vou have fine tools. 



Furnace — A candy furnace is what you want to 
cook your candy on, but a cook stove will do at home. 



Kettle — A copper kettle is the best to cook candy 
in, but a granite kettle with handle, or stew pan will do 
at first. 



Batch Paddle — You can make a batch or stirring 
paddle. Take a piece of tasteless wood, poplar is the 
best, as it is not heavy. Take a piece thirty (30) inches 
long, three (3) inches wide, one and one-fourth (1 1-4) 
inches thick; leave six (6) inches of one end for the 
paddle part, shave it down on both flat sides until it is 
almost sharp at the end, make the handle out of the other 

23 



THE MARVEL CANDY INSTRUCTOR 



end by shaving both edges down to a round handle, 
that will make the handle almost twenty-four (24) 
inches long, and it leaves a little shoulder from handle 
to blade as the blade will be three (3) inches wide. 
This will be too large to use in a stew pan or small ket- 
tle, but you can make one to suit the kettle- Do not use 
a spoon, as you can not stir on the bottom of the kettle 
as well as you can with a paddle. 



Thermometer — A thermometer is one of the most 
useful things in the candy making. You should have 
one, no matter where you make candy. They are not 
like most thermometers, they are made for candy 
makers. You put one end of it in the batch while cook- 
ing. It gives the degree when the batch is cooked 
enough. There is no guessing to be done, and you will 
always have the candy cooked just right. If you 
should want to make a batch without one, see degree 
and finger test, but in my experience I would not go 
without, although in case you break the thermometer 
it: is nice to know how to get along without one- 



Marble Slabs — -Marble slabs are needed by all 
means. They are made in most any size, but as they 
last for years, I would advise you to get one two inches 
(2) thick, thirty (30) inches wide, and sixty (60) inches 
long. This size will hold a very large batch, but you 
can use it for a small batch as well by placing your 
slab bars close together. There are two slabs used, one 
is an oil slab. This slab is used for taffies, caramels, 
etc. ; the other is called a cream slab, as it is used for 
cream work only. You can use the large slab for both 
by using one end for oil, the other end for cream. Do 
not use the same slab or end for oil and cream, as you 



THE MARVEL CANDY INSTRUCTOR 26 

will have trouble with your cream. You can get a small 
marble slab at most any marble dealers, as they often 
have a broken one laying around. If it is not square 
have them square the edges up for you ; it will not 
matter if it is longer one way than the other. It will 
only make it better. You can use a big meat platter 
for the first few batches, but you will find a marble 
slab much better. 



Oil Slab Table — I always like to see a marble slab 
on a table. You can easily make one, or have a carpen- 
ter make them. For the oil slab take four (4) pieces 
two (2) inches thick, three .(3) inches wide, and twenty- 
six (26) inches long for the legs. Take two boards 
seven-eighths (7-8) of an inch thick, six '(6) inches 
wide and fifty-eight (58) inches long; two boards seven- 
eighths (7-8) of an inch thick, six (6) inches wide and 
twenty-six (26) inches long, nail these boards to the 
side of one end of the legs so as to make a frame for 
the slab to rest on, let the legs be even with the top of 
frame, as it will make the table solid. Now make 
braces to run from the middle of the sides and ends of 
the table down near the bottom of the legs. Take a 
piece seven-eighths (7-8) of an inch thick, two (2) 
inches wide, long enough to reach, this will make a good 
solid table for a marble slab thirty (30) inches wide, 
sixty (60) inches long. The slab will be one (1) inch 
wider than the table all around ; that will make it look 
better than to have it even- 



Cream Slab Table — The cream slab table is not 
made like the other. I have tried several ways to fix a 
cream slab, but the best and only way is the last one 
that I fixed. If you follow instructions you will have 



26 THE MARVEL CANDY INSTRUCTOR 

one just as good. Take four "(4) pieces two (2) inches 
thick, three [(3) inches wide and twenty-eight (28) 
inches long for the legs. Take two (2) boards seven- 
eighths (7-8) of an inch thick, seven (7) inches wide, 
and thirty (30) inches long. Take two (2) boards sev- 
en-eighths (7-8) of an inch thick, seven (7) inches wide 
and sixty-one and three-fourths (61 3-4) of an inch 
long. Lay your marble slab with the best side down 
on the floor. Now put the two short boards one at 
each end of slab, then the two long boards one at each 
side. Nail the end of the long boards to the short one, 
now stand the four legs one in each corner of frame on 
the slab with the wide side to the long board, nail 
frame to legs.. Now take four (4) pieces two (2) inches 
thick, two \(2) inches wide, long enough to reach from 
one leg to the other, lay these on the slab, nail the 
frame to them, brace the legs same as on the oil slab, 
now turn the table and slab over so it will stand on the 
legs. You w r ill see that the frame and slab are even. 
Now make another frame of oak ; the rest of table could 
be made of poplar, but this frame comes in contact with 
the candy, and is much better than poplar or any other 
soft wood. Take two (2) pieces of oak one and one-half 
(1 1-2) inches thick, two and one-half (2 1-2) inches 
wide, and sixty-two ^(62) inches long; take two pieces 
of oak one and one-half (1 1-2) inches thick, two and 
one-half (2 1-2) inches wide and thirty-two (32) inches 
long, take the two short pieces, lay them on the slab 
one at each end, nail them to the edge of the table with 
the outside of strip and table even. Mortise the end of 
the short and long pieces so they will fit together, then 
nail the long pieces to the table same as the short one ; 
this will make the outside of table even and the oak 
frame will extend about one and one-half (1 1-2) inches 
over on the slab, now take a one-fourth (1-4) inch drill 
and drill ten (10) holes one-half (1-2) inch from the in- 



THE MARVEL CANDY INSTRUCTOR 27 

side edge of oak frame, down through the oak frame, 
marble slab and the two by two inches (2"x2") piece 
under the slab, get ten (10) quarter (1-4) inch bolts, 
six (6) inches long, round head, put them down in the 
hole and tighten the burr up; put the bolts one in the 
middle of each side, one in each end of the side, nine (9) 
inches from inside corner of frame, the other four, two 
in each end piece, six (6) inches from inside corner. 
The slab table that I give is for a large marble slab 
thirty (30) inches wide by sixty (60) inches long, but 
you can make any size table. First get the slab, then 
make the table to suit. If you should use one slab for 
oil and cream, the iron slab bars will do for the cream 
instead of the frame, but the oak frame is the best- 



Slab Bars — Steel bars are used on the oil slab. You 
can get them at most any hardware store. If your slab 
is thirty (30) inches wide by sixty (60) inches long, get 
four (4) steel bars, three-quarters by three-quarters of an 
inch (3-4" x 3-4") two of them, sixty (60) inches long, 
the other two twenty-eight (28) inches long. I speak 
of a marble slab thirty (30) inches wide by sixty (60) 
inches long; that is the size I have used for several 
years. You can use any size slab, but get your steel 
bars just as long as the slab and the two that go across 
the end two (2) inches shorter than the slab is wide ; 
by doing this the short ones fit inside the long ones. 
When you pour a batch of caramels on the slab, set your 
bars as above stated, then you can shove one short bar 
up or back to suit the size of the batch. 



A Pallette Knife — A pallette knife is a very handy 
tool. It is a knife with a thin pliable blade. It is used 
to scrape the nut batches out of the kettle ; it is neces- 



28 THE MARVEL CANDY INSTRUCTOR 

sary to run something under the nuts or any highly 
cooked batch of candy while it is on the slab, or it will 
stick and the pallette knife is the best thing for it. It 
is also a handy tool in the kitchen and every home ought 
to have one. 



A Batch Knife — A batch knife is another knife 
used, It is like a butcher's knife, only the ones used in 
the candy factory are longer than the one most every- 
one has in their home, but any size will do, as they are 
used to cut some kinds of candy. 



A Candy Hook — A candy hook is one thing that 
3 r ou should have by all means, as there is only one way 
to pull taffy without a hook, and that is by hand, as 
they do at the old fashion taffy pulling, and that is a 
poor way when you go to making candy, an you cannot 
pull but a very small piece at a time; then it is not as 
nice as when pulled on the hook. By using a hook it 
pulls out lighter in color and makes it spongy. As I 
have done before I will do here, that is, to tell you how 
to make or how to have one made. As my experience 
has taught me to do, and that is to get the best. I will 
give you two ways to have them made. Take, or have 
the blacksmith take a piece of round iron three-fourths 
(3-4) of an inch in diameter and twenty-four (24) inches 
long, have him make one end sharp, like a lead pencil, 
but not too sharp; in other words, make a blunt point 
on it. Now, have him to turn this end up like a hook 
until he has the point of it turned up about level with 
the middle (when holding the other end up) and about 
seven (7) inches from the end of the hook to the middle 
of the whole piece have him to flatten six {6) inches of 
the straight end out and take a flat piece one (1) inch 



THE MARVEL CANDY INSTRUCTOR 29 

wide by five (5) inches long, thick as the flat end of the 
hook, put it across the straight end about six (6) inches 
from the top or flat end- Make a screw hole one in each 
flat end, then screw it to the wall where it will be handy 
to get at. Make it the right heighth by putting the top 
on a level with the top of your head. (The hook de- 
scribed above is the same as the one shown in picture 
on front cover page). 

Another way to make a candy hook is to take a 
piece of round iron one-half (1-2) inch in diameter, 
eighteen (18) inches long; have a hook made of one 
end like the other hook by using half of the iron for the 
hook and flatten the other end and put two holes in the 
flat end, one near the end, the other five (5) inches 
down from the end ; the end of your hook will be about 
on a level with the lower hole, and five (5) inches from 
the straight or upright piece. This hook will do for 
small batches, but the other is the best, and will hold 
a batch as large as you can handle. 



Shears — Shears are used in the candy shop ; they 
are about ten (10) inches long, but you can use the kind 
that you have at home. 



Gloves- — Gloves are used, but you will not need 
them unless you make high boiled candy. If you make 
a batch that is cooked above two hundred and seventy- 
five (275) degrees on the thermometer, you will need 
them. You can get them at a wholesale supply house, 
or go to your clothing store and get a pair of heavy 
buckskin gloves and keep them for your candy gloves 
and use them for nothing else, or they will get dirty 
and will not be fit to use, as they are used for pulling 
high boiled batches and to spin the candy out on the 



30 THE MARVEL CANDY INSTRUCTOR 

work table while it is hot; as I said before you will 
need gloves to pull a batch of candy that is cooked 
above two hundred and seventy-five (275) degrees on 
the thermometer, or you will burn your hands. They 
are used at the work table to save the hands, also to 
handle candy that has a glossy finish, as the hands 
sweat and make the candy look dull. As I have put 
several recipes in this book that are cooked above two 
hundred and seventy-five (275) degrees, you can tell 
by looking at the recipes if you will need gloves, but I 
would advise you to make the pull batches that are 
cooked to a degree less than two hundred and seventy- 
five (275) at first, or until you get your hand in on pull- 
ing candy, as it is easier to pull taffy that is cooked from 
two hundred and fifty-four (254) to two hundred and 
sixty-five [(265) degrees, than it is to pull a batch that 
is cooked above two hundred and seventy-five (275) de- 
grees. 



Slab Oiler — There is a slab oiler that you can buy, 
but there is no need of buying it, as you can use a can 
or bowl to put some lard in, and get a brush to put the 
lard on the slab. 



Brush — You can get a brush at the hardware store. 
Get a flat paint brush three inches wide or you can use 
a piece of muslin or anything white and clean. Make a 
paddle out of a piece of poplar wood, three (3) inches 
wide, six (6) inches long, and one-half (1-2) of an inch 
thick; use four (4) inches for a handle by shaving it 
down, wrap the other end with a piece of muslin three 
(3) inches wide and thirty-six (36) inches long, tack 
one end to the paddle by leaving one (1) inch of the 
muslin extend over the end of the paddle, for the brush 



THE MARVEL CANDY INSTRUCTOR 31 

part. This will make a good brush for your oil slab ; 
always melt your lard before putting it on the slab. 



Scales — You should have scales in your work room, 
as they are very handy, but I made candy a long time 
without them ; then I got two pairs, one pair to weigh 
from one-half (1-2) ounce to two (2) pounds. You will 
see in most of the recipes that I give in this book, call 
for ounces- The small scale is very handy for this ; while 
the large one is best for weighing the sugar or anything 
where pound is mentioned. The kind to get is called 
Double Beam Platform Counter Scale. They will 
weigh from one pound to two hundred and forty (240) 
pounds. No doubt you have scales in your home, as 
most everyone has, but if you should not have them, I 
will tell you how I make candy without scales. (See 
measure and weight). 



Pan Scraper — A pan scraper is a handy tool, al- 
though you can get along without one by using a knife. 
The pan scraper is a knife made of a piece of steel four 
(4) inches wide by five (5) inches long, with a handle 
five :(5) inches long. You can get one at the hardware 
store, or some confectioner's supply house. They are 
used for cleaning the cream slab ; if your pull batches 
should stick to the slab, you can release it by pushing 
the scraper under the batch, and pulling it out, but this 
must be done quickly or the scraper will stick. A case 
knife will do for small batches. 



Rolling Pin — As everyone has a rolling pin in their 
kitchen, you know what they are like. The one I use is 
larger than the one that is used in the kitchen. They 
are used in making nut caramels, etc., to roll or press 



32 THE MARVEL CANDY INSTRUCTOR 

the nuts down in the caramels, as the nuts come to the 
top of the batch when poured on the slab . The rolling 
pin that is used in the kitchen will do. 



Caramel Cutter— A caramel cutter is a steel cutter 
to cut caramels with, and a very handy tool. It is made 
with two handles like a rolling pin, only it has round 
knives that cut or mark the candy as you roll it over 
the batch. They are made so the knives can be set to 
any size. The batch knife or any knife will do at first- 



Nut Grinder — You can get a meat grinder at the 
hardware store if you have not got one at home. They 
are used to grind figs and nuts for candy. If you have 
none, a knife will do. 



Sieves — A sieve is used in the starch work and for 
salting nuts. As sieves are used at home I will not say 
much about them here, but I will speak of them in the 
recipes. 



Dipping Paper — Waxed dipping paper is used for 
putting chocolate coated cream centers, nuts or bon bons 
on when dipping them, as they will stick to a common 
paper. You can get it at the supply houses, or if you only 
want a few sheets, you can get it at your confectioner's 
store. It takes heavier paper to lay chocolates and bon 
bons on, than it does to wrap candy in. (See Waxed 
Paper). 



Work Table — If you have a room that can be used 
for a work room exclusively, I would advise you to 



THE MARVEL CANDY INSTRUCTOR 33 

make or have a good work table made, as they do not 
cost very much. You can make one ; take six (6) pieces 
two inches (2") thick, four inches (4") wide, and thirty- 
six inches (36'') long, for the legs ; take four (4) pieces, 
seven-eighths (7-8) of an inch thick, four inches (4") 
wide, twelve feet (12ft.) long, six (6) pieces, seven- 
eighths of an inch (7-8") thick, four inches (4") wide, 
and thirty inches (30") long. Nail the short pieces on 
the legs, three at the top, the other three six inches t (6") 
from the bottom. Nail the four (4) long pieces two (2) 
at the top, the other two six inches (6") from the bot- 
tom, same as the short ones. This makes a table with 
six (6) legs, one at each corner, one in the middle of 
each side. Put strips cross ways about every twelve 
inches (12") for the top. Take three (3) maple boards 
twelve inches (12") wide, twelve feet (12 ft.) long- 
Screw them to the table. This will make a good work 
table; but you can use any kind of table or anything that 
will do to w r ork on at first. 



Batch Warmer — You will not need a batch warmer un- 
less you make chips, stick candy or any high boiled can- 
dy, that you spin out in long strips. I will speak of a 
warmer in the recipes when it is needed. The warmer 
is used on one end of the work table. There are several 
kinds of them, and if you intend using one, just write 
to some supply house for their catalogue ; but if you 
want to make some high boiled goods, at home, you can 
use the cook stove to keep the batch warm, by keeping 
the batch as near the heat as possible. 



Cream Paddle — A cream paddle is used to cream 
the batches on the cream slab. There are several ways 
to make them. You can also buy them, but as I am 



34 THE MARVEL CANDY INSTRUCTOR 

writing this book to save you money, I am giving my 
experience that cost me several dollars, and I intend to 
show you how one can get through without buying 
high price tools, and still have some of the very best by 
making them. You can make a cream paddle same as 
the stirring paddle, only make it wider and longer. Four 
feet (4ft.) long and make the wide end five inches (5") 
wide; this will answer the purpose very well, but I 
made one that is better. Take a round fork handle (if 
you have no old pitch-fork at home, you can buy a han- 
dle at the hardware store) three feet eight inches 
(3ft. 8") long, saw in at one end about four inches (4"), 
get a piece of heavy sheet iron eight inches (8") long, 
five inches (5 ;? ) wide; put one end of this iron in the 
handle where you have sawed, drill two (2) holes 
through the handle and sheet iron, then get two (2) 
carriage bolts (with "T" shaped head) and put them 
through the holes. You can cut the upper corners of 
the iron off, it will help the looks of it. This will make 
a cream paddle as good as you can buy. 



Melting Pot — A melting pot is used for melting 
fondant for the chocolate cream, and melting dipping 
cream for bon bons- Instead of a regular melting pot. 
you can use a stew pan by setting it in a kettle of water. 
Take a stew pan that holds two or three quarts and put 
it in a kettle or pan that will let it set about half way 
out, at the same time keep the stew pan from setting 
on the bottom of the kettle. You can do this by using 
a deep kettle, as the water must have room. 



Chocolate Warmer — A chocolate warmer is used 
in melting chocolate for coating your cream centers, 
nuts, caramels or anything that you want to coat with 



THE MARVEL CANDY INSTRUCTOR 35 

chocolate. You could use the same outfit for this work, 
as you do for melting your fondant, but it is not a very 
good way. I always like to use a thermometer at this 
work, as I can keep my chocolate near one temperature. 
For a cheap and good way to make a chocolate warm- 
ing outfit have a tinner make a pan ten inches (10") wide, 
fifteen inches (15") long;, five inches (5") deep with 
wire around the top ; have a spout on one end, like the 
spout on a coffee pot to run from top to bottom of the. 
pan; cut out inside for the thermometer (use a milk ther- 
mometer) have another pan made to go inside of the 
other one, size of inside pan nine inches (9") wide, four- 
teen inches (14") long, three inches (3") deep, with a 
three-quarter of an inch (3-4) rim all around the top 
to extend over the outside pan. This warmer can be 
used by setting it on a slow fire. You can make a table 
for it. 



Chocolate Coating Table — To make a chocolate 
coating table, take four pieces of wood two inches by 
two inches (2" x 2"), and twenty-eight inches (28") long, 
for the legs, two (2) pieces, seven-eighths of an inch 
(7-8") thick, four inches (4") wide, thirty inches (30") 
long, two (2) pieces seven-eighths of an inch (7-8") 
thick, four inches (4") wide eighteen inches (18") long. 
Nail the short pieces at one end of the legs, then nail 
the long ones to the legs. This will make the frame. 
Take two boards ten inches (10") wide, thirty inches 
(30") long, nail one of these boards on top of each end 
of the table, put the edge of the boards even with the 
end of the table. The warmer will go down between 
the boards and side of the table; put two strips across 
under the table to let the warmer rest on; let the end 
of the board reach over side of table; this will give 
room to work and a place to set the cream centers on 
your left and the tray for the chocolate to be put on the 



36 THE MARVEL CANDY INSTRUCTOR 

right. Take a glass ten inches by ten inches (10" x 10") 
to work on, (plate or any heavy glass will do) as I said 
before, you can use a stew pan instead of the warmer 
by putting it in another vessel with water in the lower 
pan or vessel, or a double boiler will do, if you should 
have one in the house. 



Starch Boards — Starch boards are wooden trays 
made of light weight lumber. Make a frame by taking 
two (2) pieces one-half of an inch (1-2") thick, one and 
a quarter inches (1 1-4") wide, fifteen inches (15") long, 
two (2) pieces one-half inch (1-2") thick, one and a 
quarter inches (1 1-4") wide, thirty inches (30") long; 
nail the ends of these pieces together ; nail a thin board 
on one edge ; this will make a tray sixteen inches by 
thirty inches (16" x 30") and one and a quarter inches 
(1 1-4") deep. This makes a good starch board, but you 
can use a shallow pan or dish for your starch work as a 
starter. 



Moulds — You can make moulds, as they are made of 
plaster-of-paris- I will explain later how to make them. 
(See chocolate and bon bon moulds). 



Funnel Dropper — To make a funnel dropper have 
your tinner to make one or you can buy one from the 
supply house. If you have one made, have it made cone 
shape. Make the top seven inches (7") in diameter, ta- 
per it down to a point, make it ten inches (10") from top 
to point, cut the point off so it will have an opening 
three-eighths of an inch (3-8") in diameter, put a wire 
around the top, to make it firm. Have a round tin han- 
dle put on one side near the top, have this handle one and 
a half inches (1 1-2") in diameter, six inches (6") long. 



THE MARVEL CANDY INSTRUCTOR 37 

You can use a pan and spoon instead of a funnel, it will 
be very slow work, and I would advise you to get a 
funnel. 



Funnel Stick — This you can make. Take a piece of 
poplar twelve inches (12") long, shave it down to three- 
quarters of an inch (3-4") in diameter at one end and 
taper the other end down to fit the opening in the bot- 
tom of funnel. 



Bon Bon Dips — The bon bon dips are made of wire. 
Take a piece of No. 12 w r ire, fifteen inches (15") long, 
bend it over a three-quarter inch (3-4") pipe or any- 
thing to make it round. By putting the two ends togeth- 
er and twisting them this will make the handle, pinch 
the round end together and bend it up like a spoon. 



Kettle Washer — To make a kettle washer, take a 
broom handle about two feet (2ft.) long, take a piece of 
cloth about four inches (4") wide, three feet [(3ft.) long, 
wrap it around one end, a dish cloth will do, but if you 
use a large kettle it is best to have the handle as you 
can wash the kettle quicker by setting it on the fire until 
the water gets hot, then use the washer. 



Kettle Cover — Take a poplar board seven-eighths 
of an inch (7-8") thick and make a round lid one inch 
(1") larger than the kettle is, put a strip across the top 
to keep it from warping, put a handle on it, any kind of 
a handle will do. 



Bon Bon Dipping Stand — To make a cheap stand, 
take a box about twelve inches by twelve inches (12" x 



38 THE MARVEL CANDY INSTRUCTOR 

12") and twenty-four inches (24") long with one side 
off, cut a hole in one end as large as you possibly can, 
so the lamp will not burn the box, set the box on end 
with the open end up, put a shelf in side of box high 
enough to set a lamp on, so the top of chimney will be 
within one inch (1") of the melting pot, or you can use 
a gas or oil stove and set it on the table. 



Buttercup Cutter — A buttercup cutter is used for 
marking buttercups, caramel cups, or any kind of candy 
that you would like to cut or mark with it, but you will 
not need one unless you make buttercups, etc-, as these 
soft center pieces are hard to cut without one of these 
markers. 



ilttsinurttnns 



How to Use Tools 



INSTRUCTIONS HOW TO USE TOOLS 

As I have given a list of tools and the way most of 
them can be made, I did not say anything in regard to 
the way to use them, although it is not necessary to 
speak of all of them that I named. I will only speak of 
a few, as I am not trying to see how big a book I can 
write, but to teach you the candy making in as small a 
book as possible. 



Kettle — The kettle is one thing that you should 
watch in making up your batches, as it depends on the 
kind of candy that you are going to make, as to the size 
kettle to use. It will take a larger kettle for a batch of 
candy that has cream, milk, molasses or soda in it than 
it does for most any other batch ; for instance, if you are 
going to make a batch with cream or milk that weighs 
thirty (30) pounds, it will take a kettle that holds about 
nine (9) gallons; now if you only make a ten (10) pound 
batch, a three (3) gallon kettle will do. You can make 
about four (4) pounds in a one (1) gallon kettle (or 
pan). In making your first batch with cream, etc., you 
will see why I speak of a larger kettle for the cream, 
milk, molasses and soda than I do for the other batches. 
The cream, milk, soda and molasses will boil up a great 
deal more than most of the others. It is necessary to 
watch your kettle very closely, as the batch may boil 
over; if you see that it is going to run over, take and 
stir it fast and steady, so you do not splash it out, and it 
will soon go down. It is not necessary to put the ther- 
mometer in a batch of this kind until it boils down some, 
as a batch with cream that fills the kettle one-third (1-3) 

41 



42 THE MARVEL CANDY INSTRUCTOR 

full just before it starts to boil, will boil up to the top, 
but after boiling a few minutes it will go down almost 
to where it started to boil, but do not wait too long be- 
fore you put the thermometer in ; as soon as the batch 
starts to boil down, put the thermometer in; after the 
batch has boiled down from the top of the kettle, always 
take the kettle washer and clean the edge off of the ket- 
tle, although it may not be what you call dirty, but 
there is often sugar and cream that boil up and when it 
boils down it gets grainy on the inside and top of the 
kettle ; this often causes the batch to turn to sugar or 
get grainy. When you take the stirring paddle out of 
the batch wipe it off on the edge of the kettle, to one 
side of where you intend to pour out over. You should 
use a kettle to suit the size of the batch as near as possi- 
ble, that will let the small batch come up on the ther- 
mometer, as the batch ought to be at least one and a 
half inches ,(1 1-2") deep that will let the bulb of mercury 
that is on the bottom of the glass tube of the thermome- 
ter under the batch. 



Thermometer — The Thermometer is a tool that you 
should understand as its the cooking that makes the 
candy, if you fail to get it cooked right you will have a 
poor batch of candy. The first thing you do after get- 
ting a thermometer is to learn to read the degree. It 
may look easy but when you put it down in the kettle it 
is easy to make a mistake, and two (2) degrees on some 
batches will make quite a difference in the working of 
it. There is a difference in the thermometers, they are 
supposed to be all right when you get them, the most of 
them are ; the climate has something to do with them, 
and they will vary several degrees, but as there is a de- 
gree that they are tested at, it will cause you no trouble 
in cooking your candy if you will notice which way it is 
off, then cook your batch to suit as the degree to cook 



THE MARVEL CANDY INSTRUCTOR 43 

each batch will be given in the recipe. When you get a 
thermometer put some clean water in a clean kettle 
(enough to give your thermomter a fair test, three (3) 
or four (4) inches deep will do), put the thermometer in 
it same as in a batch of candy, let the water boil, you 
can see on the thermometer how hot the water gets after 
the water boils several minutes and you see no change in 
the degree that will show you the degree to cook your 
candy by. If the degree is two hundred and twelve 
(212) in boiling water that is the right degree it should 

have, as the thermomters are tested at two hundred and 
twelve (212) degrees in boiling water. As I said before 
the climate has something to do with them and they will 
get off after using them. I would advise you to test 
your thermomter in boiling water at least every two 
weeks if you are using it very often and if you are only 
making candy for past time or on off days at home, it is 
best to test it before using it- Be sure and use clear 
water and have your kettle clean, for if there should be 
any candy sticking on the inside of the kettle it will not 
give the thermometer a fair test, as there is a difference 
between the clear water and water that has candy in it. 
You cannot get water any hotter than boiling and if 
the thermometer and climate is right, the thermometer 
will register two hundred and twelve (212) degrees, no 
matter how long you let it boil. There is no body to 
water and the only thing it will do is to boil away, while 
there is a body to a batch of candy and the longer you 
cook it, the hotter it gets until it burns you will notice in 
using a thermometer in a batch of candy, it will almost 
stop about two hundred and thirty (230) degrees for a 
few moments, then it will gradually go up until it is at 
the degree that your batch is to be cooked to, the reason 
that your thermometer registers about two hundred and 
thirty (230) degrees and almost stops for a while is, af- 



44 THE MARVEL CANDY INSTRUCTOR 

ter your sugar is dissolved and starts to boil instead of 
it stopping at two hundred and twelve (212) degrees as 
in water (the substances in your batch, will hold heat 
and get hotter the longer you heat it), it will boil up to 
about two hundred and thirty (230) degrees it depends 
on the amount of water that you have in your batch, the 
more water or milk you have in it the longer it takes to 
cook, and it will stay near two hundred and thirty (230) 
degrees longer, but when the water is about all evapor- 
ated then the batch will cook faster. Now, after you 
have tested your thermomter and find that it is higher 
than two hundred and twelve (212) degrees, say two 
hundred and fourteen ,(214) degrees, that will be two de- 
grees higher than I have my recipes, but they are more 
likely to be too low than high, as I have tested several 
of them and the last three were below two hundred and 
twelve (212) degrees, one at two hundred and ten (210) 
degrees and the other two still lower. The only way to 
do, if your thermomter registers two hundred and ten 
(210) degrees in boiling water, that is, two degrees less, 
than it should be, to suit the recipes, all you have to do is 
to cook your batch two (2) degrees lower than the recipe 
calls for, for instance if you are going to make a batch of 
Jersey Lilies, that is cooked to two hundred and fifty- 
four (254) degrees, as the recipe calls for, cook it two 
degrees less, making it two hundred and fifty-two (252) 
degrees instead of two hundred and fifty-four (254) de- 
grees, and your candy will come out all right ; follow 
these instructions on every recipe and after using your 
thermometer for some time and on testing it as before 
stated you find that it has changed again, which in most 
cases it will be still lower, get the degree from two hun- 
dred and twelve (212) up or down, as it may be, and 
change the recipe to suit ; you can stand the thermometer 
in your kettle and let the top lay against the edge of the 
kettle, but you will find it much better if you take a wire 



THE MARVEL CANDY INSTRUCTOR 45 

or cord and fasten one end of it to the ceiling or any- 
thing above the kettle, so it will be high enough to be 
out of the way. Let your thermometer stand on the 
bottom of the kettle and make a hook on the lower end 
of the wire to hook in the top of the thermometer, this 
will let you stir all around on the bottom of the kettle 
as the thermomter will swing out of the way, but be sure 
that it rests on the bottom of the kettle ; if it should hang 
above the bottom, it may not give the right degree, and 
when you want to look at the thermometer never pull it 
up out of the batch, do not look up or down on it, when 
you want to see what degree it is at, if your kettle is too 
high to look straight at it, lean the top of the thermome- 
ter so you can see straight at the mercury and scales 
that give the degrees. You will see what I mean by just 
looking down at it and then look straight and see how 
many degrees different it is. If the batch boils up over 
the mercury, which it will seldom do, the batch that has 
cream and molasses in will, but they will boil down, if 
they do not, just raise the thermometer a little and take 
the kettle washer and wet the end a little in water and 
wash the glass tube and degree scales so that you can 
see the mercury. In no case must a cold thermometer 
be put in a hot batch suddenly, but heat it up gradually ; 
otherwise the ball will be apt to crack, and the thermome- 
ter will then be useless. 

I will speak of another thermometer in my instruct- 
ion on chocolate ; it is a small glass tube without any 
frame, it is a milk thermometer and you can get one at 
the drug store. You put it in the opening (or spout) 
that I speak of in explaining chocolate warmer. This 
thermometer is to tell how hot the Avater is in your 
chocolate warmer. You can get along without this ther- 
mometer, but it will be more help to you at first than 
later as you will understand how to heat your chocolate 



46 THE MARVEL CANDY INSTRUCTOR 

after you work with it awhile. I will tell you in my in- 
struction on chocolate how to use the thermometer, also 
how to do without it. 

There is also another thermometer that I speak of 
in the instruction ; it is the ordinary weather thermome- 
ter, and is used in testing the temperature of the room . 



Scales — The best and quickest way to get a batch of 
candy ready for the furnace is, if you have a pair of those 
double beam platform scales, have your scales setting on 
a box or barrel, or anything to make them high enough 
to be handy, put your kettle on the platform of the scales, 
push the poise or weight on the beam next to the kettle 
(the beam with the least number of pounds) out until it 
balances, then take the weight on the other beam (with 
the most pounds marked on it), and put it at the num- 
ber of pounds that you want to use for glucose, then add 
the number of pounds of sugar to it by moving the weight 
out, for example, suppose you were going to make a 
batch that weighs nineteen (19) pounds, put the weight 
at six (6) pounds, then put the glucose in your kettle 
until the beam comes up, then put the weight at fifteen 
(15) pounds, put in sugar until the beam comes up again, 
put the weight at nineteen (19) pounds and pour in 
cream until the beam comes up ; now you have six (6) 
pounds of glucose, 9 pounds of sugar and 4 pounds of 
cream, that will make nineteen (19) pounds. If the 
recipe calls for ounces, weight it on the small scales ; if 
you have a pair of single beam scales you can weigh the 
kettle, then add the six (6) pounds of glucose, nine (9) 
pounds of sugar and so on until you have nineteen 
pounds and the weight of the kettle. But if you have 
no scales, I will help you along without them, although 
you may miss on the recipe a little. (See Measures and 
Weights . ) 



THE MARVEL CANDY INSTRUCTOR 47 

Chocolates and Bon Bon Moulds — You can buy rub- 
ber moulds, but I never like them as well as I do the 
starch moulds. You can make the starch moulds with 
very little trouble. After you once get the patterns, 
which you can make out of plaster-of-paris (see plaster- 
of-paris patterns), these patterns will last for years- 



Plaster-of-Paris Patterns — To make plaster-of-paris 
patterns take your starch boards, fill them with corn 
starch by sifting the starch as it goes in the board, so it 
will not be packed in solid, by sifting it, it takes out all 
the pieces of fondant or anything that might happen to 
get in, use a flour sieve, for this work. After you once 
get the board rilled, take a straight edge stick, a yard 
stick is very nice, if you should have one ; if not. any 
straight stick will do. It must be longer than the starch 
board is wide, so as to make your starch level with the 
board ; now it is ready to make the moulds for the pat- 
terns. You can make any kind of patterns that you 
wish to. If you want a chocolate drop pattern, take a 
pine stick three-quarters of an inch (3-4) in diameter, 
sharpen one end, let it be one inch from the point back 
to where you begin the sharpening, stick the point down 
in the starch, until the pointed end is down in the starch, 
or so it will not be over one inch in the starch, or it will 
make the drops too high. You can make as many of 
these impressions as you like by putting the stick in 
the starch, but great care should be taken in making 
the impressions, so as not to spoil any of them. It is 
best to make your impressions farther apart in this case 
than for the cream centers. I would advise you to put 
them two or three (2 or 3) inches apart for the patterns, 
will tell you later how far to put the others. Take some 
plaster-of-paris, mix it with some water, make it thin 
enough to pour, fill the impressions level full. This 



48 THE MARVEL CANDY INSTRUCTOR 

work must be done quick, and have the impressions ready 
before you mix the plaster-of-paris and water, as it sets 
very quickly. After the plaster-of-paris stands in the 
starch for an hour or so, it depends on how thin you 
mix it, as to the time it takes for them to set, you can 
take one out after they stand awhile, and if it is dry and 
firm, they are ready to take out. After you have taken 
them all out of the starch, pick the best ones out, take a 
knife and cut the big end (or top as it is while in the 
starch) off a little, to make it level. Take a piece of 
wood one-half inch (1-2) thick, one inch (1) wide, twen- 
ty-four inches (24) long, glue the plaster-of-paris pat- 
terns (or chocolate drop patterns as they are now), to 
the piece of wood by leaving five inches (5) of each end 
for a handle, put the patterns one-half {1-2) inch apart, 
you can make any shape patterns that you like by cut- 
ting the model out or getting anything that you would 
like to make chocolate creams of the same shape. Here 
are a few shapes, acorn, pecans, filberts and most any 
kind of nuts, you can make several kinds of them by put- 
ting them in the starch in different ways, always make 
them so the big side will be glued to the wood that will 
let them go down in the starch and come out, without 
spoiling the mould, you can go to some candy store and 
buy some chocolate creams, have them mix them, by 
doing this you will get some very nice shapes, you will 
also get an idea as to the size of the chocolate creams 
that you will make. You do not want your creams too 
large as they will not look as nice as small ones. After 
you get the models, prepare the starch and proceed with 
the plaster-of-paris as before, in gluing the patterns to 
the wood (or stick) only put one style on each piece, as 
it will cause your cream centers to be mixed. In making 
your cream centers flavor each shape differently and use 
the same flavor in the same shape everytime, as then you 
will be able to tell the flavor by the shape of your choco- 
late creams. 



THE MARVEL CANDY INSTRUCTOR 49 

Waxed Paper — This paper is a clear paper, waxed. 
It is used to wrap candy in ; it is used mostly for cara- 
mels, but it will do to wrap kisses or any other kind of 
candy in, although there is a colored kiss paper that is 
intended for kisses, but the waxed paper will do, unless 
you make your kisses in large quantity, then it would 
pay you to get the kiss paper. It is kept at the con- 
fectioner's supply house. 



Degree and Finger Tests — I give the finger test to 
help you out in case you should break the thermometer. 
It will help you out considerable but I would not advise 
you to use this method in making all of your candy- In 
my experience the thermometer is the safest way to 
cook candy, as you always can cook it at the same de- 
gree. I always use the finger test when making cara- 
mels, as you can make a better caramel than you can 
with the thermometer, but for the fondant, the thermome- 
ter is the only safe way to cook as two degrees will make 
a great difTetence in the fondant. In using the finger 
test as given below, or for caramels, have a pan of cold 
water near the furnace and always dip your hand in the 
water, then reach in the kettle and take your two fingers 
and catch what you can and put your hand back quick- 
ly in the water again, so the candy will not burn your 
fingers. 

Two hundred and twenty-eight degrees (228), 
small thread. 

Two hundred and thirty-two degrees (232), 
medium thread. 

Two hundred and thirty-six degrees (236), 
large thread. 

Two hundred and forty degrees (240), soft 
ball. 



50 THE MARVEL CANDY INSTRUCTOR 

Two hundred and fifty degrees (250), hard 
ball. 

Two hundred and sixty-four degrees (264), 
small crack. 

Two hundred and eighty-four degrees (284), 

hard crack. 

To make ribbons, boston chips, stick candy, etc. 
cook until the batch starts to get darker in color, it is 
about three hundred and thirty degrees (330) then. In 
making these tests you put your hand in water then in 
the kettle and as I stated before, put your thumb and 
fingers together and as you take them apart you will see 
what is called a small thread. You must start testing 
soon after the batch begins to boil, the longer it cooks 
the thicker it will get. You will notice that the thread 
will get larger. You must put your hand in the water 
and get more candy every time you make a test. The 
ball is made by rolling some of the candy with thumb 
and fingers, the crack is done when the candy that you 
get on your fingers breaks when you put your hand in 
water after taking it out of the batch, by pressing thumb 
and fingers together. 



Measure and Weight — I give. the. measure, and 
weight here to help you out if you should be without 
scales. I will say the same here of the scales as I said 
of the thermometer in degrees and finger test, and that 
is, I would not advise you to do without scales. While 
the measure and weight rule is something worth know- 
ing, at the same time, it is better to weigh, than to 
measure, as the scales are a sure thing and you can tell 
exactly what you are doing although in my experience 
I could measure a batch out very near as close as if I 
had weighed it, although I give up the idea of measuring 
and used the scales. In giving this rule I will give the 



THE MARVEL CANDY INSTRUCTOR 



51 



articles as well as the weight and measure as there are 
very few things that will weigh and measure the same. 



Article 



Measure 



Sugar, granulated . One 

Glucose One 

Molasses One 

Water . One 

Milk One 

Cream One 

Cocoanut . . ... . . One 

Horehound Herbs . One 

Gelatine One 

Peanuts One 

Sugar, powdered . . One 
Starch (corn) .. ..One 
Cream of Tartar . .One 

Soda One 

Powd. Chocolate ..One 



1 



1 1-2 
1 1-2 
1 
1 



pint 

pint 

pint 

pint . . . . . . 

pint 

pint 1 

pint (pkd solid). .8 
pint (pkd solid). .3 

pint 3 

pint 10 

pint 10 

desert spoonful.. 1-2 
desert spoonful . . 1 
desert spoonful . . 1 
desert spoonful.. 1-2 



Weight 

Pound 



Ounces 



The Chocolate Warmer and How to Use It — Put 

about one (1) gallon of water (hot or cold as you wish, 
if you use hot water, it will not take as long for your 
chocolate to melt) in the lower part of the warmer, set 
a lamp with a small blaze under the warmer, let the top 
of the lamp chimney be an inch or more from the bot- 
tom of the warmer, the lamp can be set on a box or any- 
thing to bring it up to the right height. Put the milk 
thermometer in the spout on the warmer so the lower 
end of the thermometer will be down in the water. 



How to Coat Cream Centers in Chocolate — Break 
any amount of your chocolate up and put it in the top 
part of the warmer, never put water in with the choco- 



52 THE MARVEL CANDY INSTRUCTOR 

late ; it will take sometime to melt the chocolate, it is 
better to melt it on a slow fire than a hot one, as the 
chocolates will turn gray if the chocolate is too hot 
when the cream centers are coated. Do not let your 
thermometer register too high or the chocolate will get 
too hot- You can regulate the heat by turning the lamp 
wick up or down. Do not let the thermometer register 
lower than ninety (90) degrees or above one hundred 
( 100) degrees ; if you let it get too cold it will be too 
thick to use. If it is warm and still to thick to use. see 
chocolate for coating. You must stir the chocolate up 
once in a while or the candies will not look nice. After 
the chocolate has melted stir it up good, have your 
cream center or nuts ready to coat before you melt your 
chocolate. When you melt your chocolate and have 
everything ready to coat, put a sheet of heavy waxed or 
dipping paper on a tray, take a large spoon and dip some 
of the melted chocolate out on the glass (that I speak 
of in how to make chocolate coating table) and stir it 
with your fingers, and if it is very warm give it time to 
cool a little, at the same time do not let it get too cool. 
After you have tried it, you will see just how to handle 
it, when it is cool enough to coat take a cream center 
and roll it in the chocolate until it is covered with choc- 
olate, pick it up with your thumb and two fingers, turn 
your hand over a little so the center will lay on your two 
fingers and if you have too much chocolate on the cen- 
ter take your thumb and rub it off. If there should be 
a bare place, take your thumb and rub some chocolate 
over it (be sure and get the center all covered with choc- 
olate or it will not look nice and the center will dry out 
and get hard) put your thumb on your two fingers back 
of the center, and turn your hand over with back up and 
push the center off on the waxed or dipping paper, with 
the flat side down if you have plenty of chocolate on your 
fingers there will be a string of chocolate from the choc- 



THE MARVEL CANDY INSTRUCTOR 53 

olate cream to your ringers and by swinging your hand 
over the chocolate cream it will make any design that 
you wish to have on top of the chocolate creams. After 
you have coated one center and drop it on the paper, con- 
tinue this work until the chocolate is all used up or too 
cold to handle, when it gets cold, let it lay on the glass 
and dip out another spoonful from the warmer on to it. 
Always stir the chocolate up good before dipping it out 
on the glass and stir it with the ringers as before stated, 
as this not only helps to cool it, but by stiring it, it will 
mix the oil and chocolate and take out the little bubble 
which will spoil the look of your chocolate cream if it is 
not thoroughly mixed. After it is ready to coat proceed 
as before. You can dip as much chocolate out of the 
warmer on the glass as you wish, but do not dip more 
out than you can use before it gets cold. Although 
some of the chocolate will get cold around the edge but 
let it be until you finish coating, then take a knife or 
the slab scraper and scrape it off of the glass, put it in 
the warmer and use it the next time. You do not need 
to scrape the chocolate off of the glass as long as you 
are coating, as it will not w r aste or spoil it to lay on the 
glass, it will form a plate or nest to coat in. Warm the 
glass you coat on before you start to coat, it will take 
the chill off. Be careful and do not let the glass get too 
hot or it will break, just let it get warm as the chocolate 
that you take out of the warmer will keep it warm. In 
coating you should take care and not let the chocolate 
get all over your arm, it is no use to wear short sleeves, 
as they will only be in the chocolate. Instead of putting 
anything over your sleeves, just put them up above the 
elbow. As for the chocolate getting on your hand, you 
can not help that as you must have one hand in the choc- 
olate as that is the only way to coat. In coating choco- 
late you must work quickly and do not coat very many 
before you put them in a cool place, as they will turn 



54 THE MARVEL CANDY INSTRUCTOR 

gray if they stand in a warm room until the chocolate 
sets. If your room is over seventy (70) degrees on the 
weather thermometer, you should have a refrigerator to 
put your chocolate in and do not coat very many before 
you put them in the refrigerator, but do not leave the 
chocolate in the refrigerator only long enough to dry 
them or they will sweat and that will spoil the looks of 
them. You can coat a dozen or two, it depends on how 
fast you coat- A cellar is a very nice place to coat 
chocolate, if it is not too damp, if the room that you coat 
in is below seventy (70) degrees you can coat as many 
chocolates as you wish and leave them in the room where 
you coat them, they will not turn gray that is if you do 
not coat them when the chocolate is too warm. You 
may have trouble at first, but do not get discouraged, as 
it takes time and practice to do anything and to do it 
right. You can use the bon-bon dipping pot or a stew 
pan by putting it in a kettle of water. Do not try to 
melt chocolate without a double boiler. Always dip 
the chocolate out on the glass or slab with a spoon; if 
you try to pour it out the sweat or water on the bottom 
of the stew pan will drop on the chocolate. In using 
the bon-bon dipping pot or stew pan, you can not use a 
thermometer you must use your judgment in heating the 
chocolate. Have it about blood heat when you are coat- 
ing. You can melt it by setting it on the stove, but do 
not heat it too quick, give it time and when the chocolate 
is melted set it back on the stove to keep it warm. 



How to Dip Bon-Bons — There is a difference in the 
making of bon-bons from that of chocolate creams. You 
do not need a cool room and you do not need a refriger- 
ator to set them in. Set the tray on the work table. If 
you are in a draft, or a cold room, your cream will set 
too quick. I would advise you to do this dipping in a 



THE MARVEL CANDY INSTRUCTOR 55 

room that is a little warmer than where you coat choco- 
lates. It is not necessary to heat a room for this work. 

After you have your centers ready to dip put some dip- 
ping cream in your dipping pot with warm water in the 
lower part, set it on the dipping stand with lamp under 
dipping pot. Do not let your cream get too hot, just 
let it be warm. You can tell by putting your finger in 
it if you can stand your finger in it, it is about right . You 
can tell after you dip a few if the cream runs off of the 
center it is too hot, or thin. Your cream must be warm 
enough to work nice or the bon-bons will be rough. If 
the cream is as warm as you think it should be, and if it 
is too thick to dip, drop a few drops of cold water in the 
cream and stir it up and add flavor and color to suit, any 
kind of flavor and color you wish, only use flavor to suit 
color. Stir your cream up until the color is mixed 
through, be very careful in putting the color in as you 
can very easily get too much- If you should get too 
much color in it, put more cream in and stir it up good. 
After you dip a while the cream may get thick 
again. If it does, put a few more drops of cold water in 
it and stir it up . It will need stirring every few minutes 
while you are dipping as the top of the cream will get 
thick, while the bottom will be warm and thin. Have 
your centers ready and with one hand drop a center in 
the dipping pot and with the other hand take a bon-bon 
dip (or fork) and stir the cream, push the center down in 
the cream, and put the dip under it and lift it up; draw 
the dip over the edge of the dipping pot to take off the 
extra cream that hangs down. Do not scrape it too 
close or when you turn the bon-bon over it will leave the 
center bare . After you scrape off what cream you think 
is right, turn the dip over and lay the bon-bon on the 
waxed paper, lift up the dip and with what come up with 
the dip, give it a swing to put the finishing touch on. If 
you want to put nuts on top of the bon-bon it will not 



56 THE MARVEL CANDY INSTRUCTOR 

need that extra finish. After you lay it on the waxed 
paper and as you take up the bon-bon dip, lay a nut on 
top of it with the other hand, press the nut down a little 
to make it stick. In making bon-bons you must work 
quick, as the cream will set very quickly. The nut must 
be put on as soon as possible after the dip is raised up, 
as they will not stick after the cream sets. They can be 
taken off of the trays in a few minutes. If you should 
want to use them, I would advise you to make bon-bons 
as you need them, as they are much nicer when they are 
fresh. You will find that the bon-bons with the plain 
cream centers will dry out quicker than the one with 
fruit centers (see recipe for dipping and bon-bons center 
cream) . If you expect to keep bon-bons very long it is 
best to put them in an air tight jar or box as they will 
keep much longer than out in the air. 



How to Cast Cream Centers for Coating — Get some 
corn starch, you can get it from some confectioner sup- 
ply house, or if you only wish to cast the centers in a 
pan or dish, you can get what you need at a grocery. It 
is put up in one pound packages. Get enough to fill the 
pan or dish full, but if you are going to make very many 
chocolates it will pay you to get it from some wholesale 
house. I will speak of Starch Board in this article, but 
you can use a pan or dish if you wish. After you get 
your corn starch, put a starch board on the table, sift it 
full of starch, take a yard stick, scrape it across the board 
(same as in making moulds for chocolates and bon-bons), 
then take the chocolates and bon-bon moulds that you 
have on a stick (as I instructed you to do in an article 
on chocolate and bon-bon moulds), put the moulds down 
in the starch until the stick rests on the edgfe of the 
starch board, start at one end of the board and make the 
impressions about one inch from the end of board ; lift 



THE MARVEL CANDY INSTRUCTOR 57 

the moulds up very carefully by taking hold of the ends 
of the stick with moulds on put it down in the starch 
again, and continue doing this until you get across the 
board. Leave a space of about two (2) inches from one 
row of impressions to another. You can fill as many of 
these starch boards as you wish with impressions before 
you start to cast- When you are ready to cast put some 
center cream in the melting pot and set it on the stove 
with water in the lower part of pot. Let it get hot; 
when the cream begins to melt stir it, and when it gets 
thin, flavor and color to suit. Stir it up good. If you 
get too much color, put in more cream, stir until thin. 
This cream must be very thin so it will run freely after 
it gets hot, and if not very thin put a few drops of cold 
water in it, do not put any water in it unless you think 
it is too thick to run. You can tell if it is thin enough 
by taking the spoon that you stir with and get it full and 
lift it up. If the cream runs off freely it will do. Do 
not let it get too hot, but it must be a little hotter than 
the dipping cream . You can tell how hot to make it by 
puting your finger in it (as I instructed you to do in 
article on how to make bon-bons. In dipping cream it 
should not be so hot but what you can hold your finger 
in it, while center cream should be hotter than it, at the 
same time not so hot but what you can put your finger 
in. When the cream is thin enough, have the funnel 
stick in the funnel and dip some of the cream in the fun- 
nel, and hold it over the starch board, with impressions 
in it, w r ith one hand, and pull the stick up with the other 
hand, a little until some of the cream runs out and fill 
one of the impressions in the starch then push the stick 
down in the funnel to shut off the cream from running 
out. Hold funnel over another impression and pull 
stick up as before and when that impression is full, push 
stick down again, continue this until all of the impress- 
ions are filled ; but do not get any more cream in the im- 



58 THE MARVEL CANDY INSTRUCTOR 

pression than it takes to fill it. After you have a little 
practice on this work you will be able to fill the board 
jn a few minutes. After you get the boards full, let 
them set for a while. Take a tooth pick and push it 
down on the cream center. If the tooth pick goes in the 
center they are too soft to take out, but if the center 
£oes down in the starch when you press on it then they 
can be picked out and put in a sieve. When you get 30 
or 40 in the sieve take a soft hair brush and dust the 
starch off of them, then they are ready to coat with 
chocolate . After the centers are all picked out and 
dusted, you can put the starch away for another time, 
but keep it in a very dry place. 



3lttgr?itettt0 



INGREDIENTS. 

Ingredients and What They Are — There are a few 
things used in the confectionery business that some peo- 
ple know nothing of, while others know that they are 
used, but know not what they are, or how they are 
made. For that reason they think that they are not fit 
to use. I will say here that anything that is used in my 
recipes is used by the very best candy makers in the 
country. 



Gelatine — Gelatine is used in some of my recipes, 
some people have some very queer ideas in regard to it 
and no doubt have heard some very queer stories as to 
what it is. It is made from a part of a beef, it is part of 
the legs, called sinew, it is the w r hite grissel part. When 
cooked it is very slippery and tough, it is made by a 
cooking process, and is pure and harmless ; when you 
buy gelatine, get the best. 



Glucose — Glucose is another thing that has been 
looked at as a very injurious thing, by some people, es- 
pecially by those that know not what it is, while others 
were under the impression that it is used only in cheap 
candy, but instead it is used in most all grades of candy, 
in the fine cardies as well as the cheap. Glucose is a ne- 
cessity in the candy business, and is used in the retail 
candy stores where they make their own candy, as well 
as in the candy factories. Glucose is a syrup obtained 
from corn, grapes and most acid fruit, it is a very clear 

61 



62 THE MARVEL CANDY INSTRUCTOR 

syrup, but heavier than most syrups, but not as sweet 
as sugar. It never crystalizes readily, for that reason 
it is used in candies. You will find in most of my re- 
cipes where glucose is left out cream-of-tartar is used. 
The reason that glucose and Cream-of-tartar is used in 
candy is to cut the sugar, what I mean by that is it helps 
to keep the candies from turning to sugar. 



Suet — Suet is used in caramels, taffies, chewing can- 
dy or any kind of candy that is of a chewing substance, 
and is used as a substitute for paraffine wax; paraffine 
wax was used until the pure food law prohibited the use 
of it, since then there are several paraffine substitutes. 
You can get them of the wholesale supply houses, but 
as I always use suet 1 would advise you to do the same, 
as. it gives the, same results. Get the suet at the meat 
market and render it out and set it away to use as need- 
ed. 



AND 

Instructions 



RECIPES AND INSTRUCTIONS. 

In writing these recipes I will start with the most 
simple ones first and if you never made any candy be- 
fore I would advise you to start in on taffies, nut can- 
dies, etc., as you can learn to pull taffy better than high 
boiled batches, as it takes an experienced person to han- 
dle high boiled batches, while an inexperienced person 
can soon learn to pull taffy, as it is not cooked as long 
as the high boiled batches. I would like to have you be 
successful with these recipes, but do not try to learn 
them all at once. Try the simple ones first, then the 
rest will not be so hard to learn. 

No doubt I will mention things in these recipes that 
I have mentioned in the instructions ; if I do it will be 
to impress it on your mind. There may be some of 
these recipes that will seem to be the same, but after 
they are finished there will be quite a difference. 

I have tried to make these recipes so the batches 
would be small enough for beginners, but if you would 
like to make a batch that is still smaller, you can do so 
by dividing the batches as you make them up, but in 
doing this be sure and divide each ingredient that is in 
the recipe, the same, or your batch may not turn out 
right. You can also make any of these recipes larger 
by multiplying the amount of each ingredient the same, 
that is, if you want to make a batch two or three times 
the size as the one I give, multiply each ingredient by 
two : that is, if you want the batch as large again as I 
give it, and if you want it three times as large, multiply 
by three. You can make the batch any size that you 
wish, but be sure and multiply each ingredient the 

65 



66 THE MARVEL CANDY INSTRUCTOR 

same and remember to keep the pounds and ounces 
apart, as most all of these recipes have pounds and 
ounces in them, then you will have the recipes as I give 
them, only smaller or larger as you want them. 

You will notice in these recipes that I speak of ket- 
tle, slabs and tools, just as I am used to using, but you 
can use whatever you have that will do in their places. 
You will see in article on tools and also in instruction 
how to use tools, for what you can use instead of the 
utensils that I speak of in the recipes. 



VANILLA TAFFY- 

Six Pounds Granulated Sugar : 

Four Pounds Glucose; 

Four Ounces Butter; 

Two Pints Water; 

Half Ounce Vanilla Extract. 

Put six (6) pounds granulated sugar; four (4) 
pounds glucose ; four (4) ounces good butter, and two 
(2) pints of water in the kettle, then set it on a good 
fire, stir the batch with the paddle until it starts to boil. 
rake the paddle out, then take the kettle washer and 
wipe the sugar down from the inside of the kettle, put 
the cover on it and let the batch boil for a few minutes ; 
the steam will clean the sugar down from the inside of 
the kettle where you might fail to get with the washer. 
After the batch boils a few minutes with the cover on. 
take it off. You can tell when to remove the cover by 
raising it up or taking it off and if the inside of kettle is 
free from sugar, leave the lid off, if not, put it on again. 
but do not leave it on too long as the batch may boil too 
high. You will soon learn how long to leave the cover 



THE MARVEL CANDY INSTRUCTOR 67 

on. When you take it off to stay, put the thermometer 
in the kettle (and if you have a wire to hang it on, as I 
stated in the instruction, if not, lay it against the side of 

the kettle) so the bulb with the mercury will be down in 
the batch. Cook the batch to two hundred and sixty- 
five (265) degrees on the candy thermometer, have your 
slab ready by putting the slab bars on (as instructed in 
article on how to use tools) the slab, grease or oil the 
slab well, when the batch is cooked to two hundred and 
sixty-five (265) degrees, take the thermometer out and 
lay it to one side (it is best to put it in a can or pan so 
what candy is still on it will not drop on the floor) then 
lift the kettle off of the furnace and pour the batch out 
on the slab. After the batch has run out, turn the kettle 
over so the candy that hangs to the kettle will fall back 
in the kettle instead of on the floor, or in the batch on 
the slab, as it will cause the batch to sugar. As soon as 
the edges of the batch begin to cool, fold them in to- 
wards the middle of the batch. Do this all around the 
batch. Let it lay until the edges get cool or stiff enough 
to lift up again, then fold it in as before. Keep folding 
it in as fast as it cools a little until it gets very stiff, and 
almost cold. Put it on the hook, draw it down on both 
sides of the hook and put the ends together. Hold the 
end in one hand and take the other hand and catch two- 
thirds of the way up on the batch, that is if you pull it 
out three feet from the hook. Catch up with in one foot 
of the hook or two feet from the other end, which will 
be two-thirds of the way up. Now, with your both hands 
swing it up on the hook so your hands will come to- 
gether, then pull it out and proceed as before. Continue 
this until the batch is very white. To flavor it take or 
have somebody pour a half ounce of vanilla extract on 
the batch while pulling, by putting a little on at a time- 
When pulled take it off of the hook and lay it on a pan, 
or you can lay it on the slab or work table. Pull it out 



THE MARVEL CANDY INSTRUCTOR 



in one long piece while warm. When it gets cold 
break it up, then it is ready to use. You can make sev- 
eral kinds of taffy out of this recipe by flavoring and 
coloring it differently, the color wants to be put in 
while the batch is on the slab or it can be put in when 
you are pulling it. Below are a few kinds that can be 
made. When you get them made, you will be able to 
make more. 



CHOCOLATE TAFFY. 

Six Pounds Granulated Sugar; 

Four Pounds Glucose ; 

Four Ounces Butter; 

Two Pints Water; 

Four Ounces Pow r dered Chocolate, 

Put six (6) pounds granulated sugar; four (4) 
pounds glucose and two (2) pints of water in the kettle, 
set it on a good fire, stir the batch with the paddle until 
it starts to boil, then add four t (4) ounces of good butter 
and wipe the inside of the kettle down, then put the 
cover on, let boil for a few minutes, take the cover off 
and put the thermometer in and let the batch cook to 
two hundred and sixty-five (265) degrees, have four (4) 
ounces of powdered chocolate dissolved by putting it 
in a bowl and pour a little boiling water over it. Take a 
spoon and work it to a thin paste. Add the chocolate 
just before you take the kettle off of the fire. Stir it a 
little to get it mixed through the batch and pour it out 
on an oiled slab between iron bars, turn in the edges as 
they cool. When it is almost cold, put it on the hook 
and pull it until it gets very stiff, then finish it the same 
as I instructed in the vanilla taffy. 



THE MARVEL CANDY INSTRUCTOR 



MOLASSES TAFFY. 

Five Pounds Granulated Sugar; 
Three Pounds Glucose ; 
Three Pounds Molasses; 
Four Ounces Butter; 
Two Pints Water. 

Put five (5) pounds granulated sugar; three (3) 
pounds glucose, and two (2) pints of water in the kettle, 
set it on a good fire, stir until it starts to boil, then wipe 
down the inside of the kettle ; put the cover on and let 
steam a little, remove the cover and put the thermome- 
ter into the batch and cook it to two hundred and sixty- 
(260) degrees, then add three (3) pounds of good mo- 
lasses and four (4) ounces of butter; stir until it cooks 
to two hundred and sixty-eight (268) degrees, pour out 
on an oiled slab between iron bars, turn in the edges as 
it cools, when it is stir! enough to handle, put it on the 
hook and pull until very stiff, then finish same as the 
other taffies- 



STRAWBERRY TAFFY. 

Six Pounds Sugar; 

Four Pounds Glucose; 

Two Pints Water; 

Four Ounces of Butter; 

One-half Ounce Strawberry Extract; 

Red Color. 

Put six (6) pounds granulated sugar; four (4) 
pounds glucose ; four (4) ounces butter ; two [(2) pints 
of water in the kettle, set on a good fire, stir until it 
starts to boil ; take paddle out, put cover on the kettle, 
let boil for a few minutes, take cover off, and put the 
thermometer in; cook to two hundred and sixty-five 



70 THE MARVEL CANDY INSTRUCTOR 

(265) degrees, remove kettle from the fire, take the ther- 
mometer out and pour the batch on the oil slab between 
iron bars, as the edges cool fold them in; when the 
batch is cool enough to handle, pull on the hook ; flavor 
with one-half ounce of strawberry extract and color 
deep pink while pulling. When done pulling lay on the 
work bench and pull out in one long piece about as 
thick as your wrist, let lay until cold (it is best to move 
it once in a while, as it will stick to the bench) break it 
up in pieces about one foot long, pile it up on pan 
ready to use. 



VANILLA STRIPED TAFFY. 

Six Pounds Granulated Sugar; 
Four Pounds Glucose; 
Two Pints Water; 
Four Ounces Butter; 
One-half Ounce of Vanilla. 

Put six (6) pounds of granulated sugar; four (4) 
pounds of glucose ; two (2) pints of water, four (4) 
ounces butter in the kettle, set it on a good fire, stir 
until it starts to boil, wash down the sugar on the inside 
of kettle, put cover on it, let boil a few minutes, take 
the cover off, put thermometer in and cook the batch 
to two hundred and sixty-five fc (265) degrees, set the 
kettle off of the fire, take the thermometer out, and 
pour the batch on an oiled slab between iron bars, turn 
in the edges as it cools, when it cools just a little or as 
soon as it is cool enough to cut a piece off with the 
shears, cut off about one and a half (1 1-2) pounds of 
the batch and then cut it in two. Now take one of the 
pieces and color it red, and the other little piece yellow. 
You do this by putting a little coloring on the piece 
and kneading it in (like kneading dough) until one 
piece is a bright red, and the other one yellow. While 



THE MARVEL CANDY INSTRUCTOR 71 

you are coloring these pieces you must keep turning 
the edges of the big piece or batch in until stiff enough 
to handle or pull. (It is best to have a helper in this 
case and let the helper do the coloring while you are 
working with the batch), pull and flavor with one-half 
ounce vanilla extract on the hook, lay the batch on the 
work bench in a lump about twelve (12) inches long 
and round, keep rolling it so it will not flatten. Have 
your helper take the red piece and flatten it down (the 
colored pieces must be kept in a warm place until you 
are ready for them), and pull it out in a piece about 
four (4) feet long and one and one-half (1 1-2) inches 
wide. Cut this strip in four (4) pieces twelve (12) 
inches long ; now you take one of the red pieces and lay 
it long way on top of the batch so the ends of the red 
piece will reach down over the end of the batch, now 
roll it over two or three times to make the red strip stick 
to the batch, then take another red strip and lay it on the 
other side of the batch same as the first one, then roll 
it over and put another red strip in the middle between 
the two that are on, and roll it over and put the other 
red strip on the other side. This will make four red 
strips one on each side of batch. Now, take the yellow 
piece, flatten and cut it the same as the red. Put these 
pieces on the batch same as the red, only put one yellow 
between two red ; that will make every other one red, 
but there will be a white strip between the red and yel- 
low. Now flatten the batch down a little and pull it out 
like the vanilla taffy. 



STRATIFIED TAFFY. 

Ten Pounds Granulated Sugar; 
Six Pounds Glucose ; 
One-half Pound Butter; 
Three Pints Water- 



72 THE MARVEL CANDY INSTRUCTOR 

Put ten (10) pounds granulated sugar; six (6) 
pounds glucose; one-half (1-2) pound butter and three 
L (3) pints of water in the kettle, set it on the fire, stir 
until it starts to boil, put cover on the kettle for a few 
minutes, remove cover and put the thermometer in the 
batch. Let boil to two hundred and sixty-five (265) 
degrees, set the kettle off of the fire, take thermometer 
out and pour the batch on the oiled slab between iron 
bars, as soon as the edges cool a little throw it toward 
the center of the batch, keep this up as fast as it cools 
and until it gets very stiff, then cut it in three pieces 
about one-third of the batch in each piece. Take one 
of the pieces and pull it on the hook, color it red and 
put one-half ounce strawberry extract on it while pull- 
ing. Pull well to get the red through it, lay it back on 
the warm slab and take another piece, color it yellow 
and flavor it with one-half ounce orange extract. When 
well pulled lay it on the slab and pull the other piece 
and flavor it ivith one-half ounce vanilla extract, pull 
until white (in doing this work, it has to be done quick- 
ly or some of the pieces will get too cold to finish). Aft- 
er you get it all pulled, take one of the pieces and spread 
it out about eight (8) inches wide, lay it on the slab and 
spread another one out the same, and lay it on top of 
the other flat piece, and spread the other piece out and 
lay it on top of the other two. Now, pull entire batch out 
together, making it about three (3) feet long. Cut it in 
two pieces about one and a half (1 1-2) feet long and lay 
the pieces on top of each other. See that the edges are all 
together, making it in one solid piece and lay it away 
to cool. When cold break it up in pieces and lay it on 
a candy pan to be used. 



ROSE TAFFY. 

This taffy is made the same as the strawberry taf- 
fy, except the color and flavor. Flavor it with one-half 
ounce of rose extract, and color a delicate pink. 



THE MARVEL CANDY INSTRUCTOR 73 

LEMON TAFFY. 

Make it the same as the strawberry taffy, only fla- 
vor it with one-half ounce lemon extract and color it yel- 
low. 



ORANGE TAFFY. 

It is made the same as the strawberry taffy, except 
color and flavoring. Flavor with one-half ounce of 
orange extract, and color with orange coloring- 



ASSORTED TAFFIES. 

After making several batches of taffy, say vanilla, 
chocolate, molasses and strawberry, take any quantity 
of each kind, say two (2) pounds vanilla, two (2) 
pounds chocolate, two (2) pounds molasses, two (2) 
pounds strawberry and break it up in pieces about the 
size of an Qgg, and mix them all together well, then put 
them in a candy pan or a big dish, and set it in the 
show window; that is if you are making candy to sell. 



MAPLE TAFFY. 

Two Pounds Granulated Sugar ; 

Four Pounds Maple Sugar; 

Four Pounds Glucose; 

Two Pints Water; 

Caramel coloring; 

One-half Ounce Maple Flavoring. 

First break four (4) pounds maple sugar cakes in 

very fine pieces, then put it in the kettle, add two (2) 

pounds granulated sugar, four (4) pounds glucose, and 

two (2) pints of water, set the kettle on the fire, stir un- 



74 THE MARVEL CANDY INSTRUCTOR 

til the sugar is all dissolved, put in enough caramel col- 
oring to color it dark, and stir until it starts to boil. Put 
the cover on the kettle to steam down the sugar from 
the inside of the kettle, remove cover and put the ther- 
mometer in the batch and cook to two hundred and six- 
ty-five (265) degrees. Finish same as the vanilla taffy, 
only flavor with one-half ounce of maple flavor instead 
of vanilla. 



CHERRY TAFFY. 

Make it the same as the strawberry, except flavor 
and coloring. Color it light red and flavor with one- 
half ounce of cherry extract. 



PINEAPPLE TAFFY. 

Make it the same as the strawberry except color 
and flavoring. Flavor it with one-half ounce pineapple 
extract and color it light yellow. 



NECTAR TAFFY. 

It is made the same as the vanilla taffy, only flavor 
it with one-half ounce nectar extract. 



VANILLA CREAM TAFFY. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose ; 

Two Quarts Rich Cream ; 

One Pint Water; 

One-half Ounce Vanilla Extract. 

Put five (5) pounds granulated sugar, three (3) 
pounds glucose; two (2) quarts rich cream, one (1) 



THE MARVEL CANDY INSTRUCTOR 75 

pint water in the kettle, set on a good fire and stir until 
done. After it boils a while wash down the inside of 
kettle and put the thermometer in the kettle and cook 
the batch to two hundred and sixty-five (265) degrees ; 
set the kettle off" of the fire, take thermometer and pad- 
dle out and pour the batch on an oiled slab- Let cool a 
little and turn in the edges, until very stiff, or so you 
can handle it, pull on the hook until it is well pulled, 
flavor with one-half ounce vanilla while pulling on the 
hook. Lay on work bench and stretch out in a long 
piece. Take the shears and cut notches on the top of 
the long strip about every three inches. Watch that 
the candy does not stick to the bench while cooling, 
just move it once in a while, or put some starch on your 
bench and lay the long piece of candy on it. When 
cold cut in strips about fifteen H5) inches long and put 
on pans to sell. 



STRAWBERRY CREAM TAFFY 

Make it the same as the Vanilla Cream Taffy, only 
flavor it with one-half ounce of Strawberry Extract and 
color it the same as the Strawberry Taffy. 



LEMON CREAM TAFFY 

Make it the same as the Strawberry Cream Taffy, 
only flavor it with one-half ounce Lemon Extract and 
color it yellow . 



ROSE CREAM TAFFY 

This taffy is made the same as the Strawberry Cream 
Taffy except the color and flavor. Flavor it with one- 
half ounce of Rose Extract and color a delicate pink. 



76 THE MARVEL CANDY INSTRUCTOR 

ORANGE CREAM TAFFY 

It is made the same as the Strawberry Cream TafTy, 
except the color and flavoring. Flavor it with one-half 
ounce of Orange Extract, and color with orange coloring. 



VANILLA CHEWING CANDY 

Six Pounds Granulated Sugar; 
Four and a half Pounds Glucose 
Two Ounces Suet; 
Four Ounces Butter; 
One and a Half Pints Water; 
One and a Half Pints Cream; 
Two Ounces Gelatine; 
One Ounce Vanilla. 

Take two (2) ounces Gelatine and put it in a small 
can or tin cup and put enough hot water over it to dis- 
solve it. Set it in a warm place and put six [(6) pounds 
of granulated sugar, four and a half (4 1-2) pounds glu- 
cose; two (2) ounces suet; four ^(4) ounces butter; one 
and a half (1 1-2) pints water; one and a half (1 1-2) 
pints sweet cream in the kettle, set it on a good fire, stir 
until it is done. After the batch starts to boil, put the 
thermometer in and cook it to two hundred and fifty- 
four (254) degrees, then add the dissolved gelatine (see 
that the gelatine is not cold, and thick, as it must be 
very thin,) stir well while pouring the dissolved gelatine 
into the batch as it may stick to the bottom of the ket- 
tle, in pouring in the gelatine you will notice that the 
mercury in the thermometer has gone down several de- 
grees. That is caused by the water that you dissolve 
the gelatine in. When the batch boils up to two hun- 
dred and fifty six (256) degrees, pour it out on an oiled 



THE MARVEL CANDY INSTRUCTOR 77 

slab between iron bars, turn in the edges as it cools. - 
When cool enough to handle pull on the hook. Flavor 
with one ounce of vanilla extract while on the hook, pull 
until it is well pulled, then put it in a small box or bucket 
lined with clean muslin, let it set until the next day so 
it will get cold before you take it out of the box. When 
it gets cold, take it out, it is ready to use then. 



CHOCOLATE CHEWING TAFFY 

Six Pounds Granulated Sugar ; 

Four and a Half Pounds Glucose ; 

Two Ounces Suet; 

Four Ounces Butter; 

Two Pints Water; 

One and a Half Pints Sweet Cream ; 

Two Ounces Gelatine ; 

One-Half Ounce Vanilla Extract; 

Four Ounces Powdered Chocolate. 

First dissolve two (2) Ounces of Gelatine in a little 
boiling water by taking a tin cup and put the gelatine in 
it, then have some boiling water ready and pour enough 
hot water over the gelatine to dissolve it, set it in a 
warm place, then take four (4) ounces of powdered 
chocolate, put it in a bowl or tin cup and pour about one- 
half (1-2) pint boiling water over it, and stir it until the 
chocolate is all dissolved. Now set it to one side and 
put six (6) pounds granulated sugar, four and a half 
(4 1-2) pounds glucose, two (2) ounces suet ; four (4) 
ounces butter : and two (2) pints of water in the kettle 
and stir until done- When it starts to boil, add one and 
a half (1 1-2) pints of sweet cream by putting a little in 
at a time. When the batch cooks to two hundred and 
fifty-six (256) degrees on the thermometer, pour the dis- 



78 THE MARVEL CANDY INSTRUCTOR 

solved gelatine in the kettle with the batch, be sure and 
stir it well, or it may settle to the bottom of the kettle 
and cause the batch to burn. Cook the batch to two 
hundred and fifty-eight (258) degrees, and set the ket- 
tle off of the fire and add the dissolved chocolate and 
stir it through the batch a little ; then pour the batch 
out on the oiled slab between iron bars, and turn in the 
edges as it cools. When cool enough to handle pull on 
the hook, flavor with one-half ounce of Vanilla Extract 
and pull until it is well pulled, then put it in a box lined 
with clean muslin, let set for several hours or until the 
heat has all left it, then take it out and cut it up in small 
pieces as it is sold. 



MOLASSES CHEWING TAFFY 

Four Pounds Granulated Sugar ; 

Two and a Half Pounds Glucose : 

Two and a Half Pounds Molasses ; 

Two Ounces Suet ; 

Four Ounces Butter; 

One and a Half Pints Water; 

One and a Half Pints Sweet Cream ; 

Two Ounces Gelatine; 

One-Half Ounce Vanilla Extract. 

Dissolve two (2) ounces of gelatine in a little hot 
water, then put four (4) pounds of granulated sugar, 
two and a half (2 1-2) pounds glucose ; four (4) ounces 
butter; two (2) ounces suet; one and one-half (1 1-2) 
pints water in the kettle and set it on the fire, and stir 
until done. When it starts to boil, add one and a half 
(1 1-2) pints sweet cream by adding a little at a time. 
When it cooks to two hundred and forty (240) degrees, 
put in two and a half (2 1-2) pounds molasses, and cook 
to two hundred and fifty-six (256) degrees, pour the dis- 
solved gelatine in the batch and cook to two hundred 



THE MARVEL CANDY INSTRUCTOR 79 

and fifty-eight (258) degrees, and pour it out on an oiled 
slab between iron bars, turn in the edges until the batch 
is cold enough to handle, put it on the hook, pull and 
flavor with one-half ounce Vanilla Extract. When well 
pulled, put it in a box lined with muslin, let set several 
hours or until the heat has left it, then take it out of the 
box and cut it up with a little hatchet as sold. 



STRAWBERRY CHEWING TAFFY 

Six Pounds Granulated Sugar; 

Four Pounds Glucose ; 

One and a Half Pints Water: 

Four Ounces Butter; 

Two Ounces Suet ; 

One Quart Cream ; 

Two Ounces Gelatine ; 

One Ounce Strawberry Extract ; 

Red Coloring. 

First put two (2) ounces of gelatine in a tin cup and 
pour enough hot water over it to dissolve it. Stir it up 
with a spoon until dissolved, set it in a warm place to 
keep it from getting cold. Now, put six (6) pounds 
granulated sugar ; four (4) pounds glucose ; one and a 
half (1 1-2) pints water; four (4) ounces butter; two (2) 
ounces suet; one (1) quart good rich cream in the ket- 
tle, set it on a good fire, stir from the time you set the 
kettle on the fire until it is done. After it boils up a lit- 
tle and starts to go down wipe down the inside of the 
kettle, put the thermometer in and cook to two hundred 
and fifty-four (254) degrees. Then add the dissolved 
gelatine to the batch (see that the gelatine is thin) the 
water in the gelatine will cause the mercury in the ther- 
mometer to drop several degrees- Stir the batch very 
carefully as it may stick to the bottom of the kettle, and 



SO THE MARVEL CANDY INSTRUCTOR 

cause the batch to burn. When it cooks to two hun- 
dred and fifty-six (256) degrees, pour out on an oiled 
slab between iron bars, turn in the edges as it cools ; 
When cool enough to handle, pull on the hook, flavor 
with one ounce of Strawberry Extract, and color it red, 
while on the hook. Pull as long as you can or so it is 
well pulled. When you are done pulling, the color of 
the batch will or should be pink. Put it in a box lined 
with muslin, let it set several hours, or until the next 
day, then turn your box over so the batch will drop out, 
take a small candy hatchet and split it up. I say split, 
as that is better than if you would try to break it, it will 
split nicely and easily after you have a little practice. 



STRATIFIED CHEWING TAFFY 

Seven Pounds Sugar; 

Five Pounds Glucose ; 

Two and a Half Ounces Suet; 

Six Ounces Butter; 

Two Pints Water; 

Three Pints Cream ; 

Two and a Half Ounces Gelatine ; 
: One-Half Ounce Vanilla Extract; 

One-Half Ounce Strawberry Extract : 

One-Half Ounce Lemon Extract; 

Red Coloring; 

Yellow Coloring 
Have your gelatine dissolved, same as in the other 
chewing taffy recipes. Now, put seven (7) pounds of 
granulated sugar; five (5) pounds of glucose; two and a 
Half ounces (2 1-2) of suet; six (6) ounces of butter; 
two (2) pints of water; and three (3) pints of good 
cream in the kettle and set on a good fire. Stir until 
done. After it boils a few minutes, wash down the in- 
side of kettle, put the thermometer in and cook the batch 
to two hundred and fifty-four (254) degrees, pour in the 



THE MARVEL CANDY INSTRUCTOR 81 

dissolved gelatine, stir good until it boils up to two hun- 
dred and fifty-six (256) degrees, set off of the fire, take 
paddle and thermometer out, pour the batch on the oiled 
slab between iron bars, turn in the edges while it cools. 
Just as soon as the batch is stiff enough to cut, take the 
shears and cut it in three equal pieces. Take one piece 
as soon as possible and pull it on the hook, flavor with 
one-half ounce of Strawberry Extract, and color red, on 
the hook; pull well, and lay it back on slab; take anoth- 
er piece and pull it on the hook, flavor with one-half 
ounce of Lemon Extract, color yellow, pull well and lay 
it on the slab ; have your helper or some one keep turn- 
ing these pieces while on the slab to keep them from 
getting too cold to handle. Now take the other piece, 
and pull it, flavor with one-half ounce of Vanilla Extract 
on hook, pull until light and spongy, then lay it on the 
slab, take the shears and cut each piece in two, have a 
pail lined with clean white muslin, take a strawberry 
piece and flatten it out about the size of the pail, or so it 
will lay in the bottom of the pail, lay it in the pail and 
take a lemon piece and flatten it out and lay it in the 
pail on top of the strawberry and take the vanilla piece, 
flatten and lay it in the pail on top of the other. Now 
start with the other three pieces, put the strawberry in 
first, then the lemon and the vanilla on top. Cover up 
and let set until the next day and then cut it up as be- 
fore. 



CREAM CHEWING TAFFY 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

One Pint Water; 

Two Ounces Suet; 

Four Pints Cream; 

Two Ounces Gelatine ; 

One-half Ounce Vanilla. 



82 THE MARVEL CANDY INSTRUCTOR 

Have two (2) Ounces Gelatine dissolved as stated 
before ; then put six (6) pounds of granulated sugar, 
four (4) pounds of glucose; one (1) pint of water; two 
(2) ounces of suet; and one (1) pint of good rich cream 
in the kettle and set it on a good fire. Stir until done. 
When it starts to boil, add the other three pints of cream 
by adding a little at a time until it is all used up, then 
wash down the inside of the kettle, put the thermometer 
in and cook to two hundred and fifty-four (254) degrees, 
add the dissolved gelatine, cook to two hundred and 
fifty-six (256) degrees, pour on an oiled slab between 
iron bars, finish same as the Vanilla Chewing Taffy. 



ENGLISH WALNUT CHEWING TAFFY 

Six Pounds Granulated Sugar; 

Four Pounds Glucose ; 

One and a Half Pints Water; 

Two Pints Cream ; 

Two Pounds English Walnuts; 

Two Ounces Suet; 

Two Ounces Gelatine; 

One-Half Ounce Vanilla; 

Four Ounces Butter. 

Have two (2) ounces gelatine dissolved ready to 
pour in the batch, same as the other chewing taffy, then 
take two (2) pounds shelled English walnut meats and 
cut them up in pieces with the batch knife by laying the 
nut meats on the table in a heap, then cut down through 
the pile with the knife until they are cut in pieces, but 
do not cut them up fine, as they will not show up in the 
candy when the batch is cut up. Now put six (6) 
pounds of granulated sugar, four (4) pounds glucose; 
one and a half (1 1-2) pints water; two (2) pints good 
cream, two (2) ounces of suet, and four (4) ounces of 
butter in the kettle and set it on a good fire; stir until 



THE MARVEL CANDY INSTRUCTOR 83 

done. After it boils a little it will raise up in the kettle, 
but it will soon drop, wash down the side of kettle and 
put the thermometer in and boil the batch to two hun- 
dred and fifty-four {254) degrees, pour in the gelatine 
and stir good and cook to two hundred and fifty-six 
(256) degrees ; set off the fire, take thermometer and 
paddle out, pour batch out on an oiled slab between iron 
bars, turn in the edges while it cools, when stiff enough 
to handle pull and flavor on the hook. Use one-half 
ounce of Vanilla Extract to flavor it. Pull well and then 
lay it on the warm slab . Spread it out in a big sheet, do 
this by pulling the batch out both ways that is to make 
it long and wide. Pull or spread it, until it is about one 
inch thick (have a small pail lined with muslin) then 
take the shears and cut it in pieces to fit inside of pail; 
lay one of the pieces in the bottom of pail and sprinkle 
some of the chopped English walnuts over it and lay 
another piece of the candy in the pail over the nuts and 
sprinkle more chopped walnuts over it; continue this 
until the nuts and pieces of candy are all used up. After 
you lay the last piece of the batch in the pail, take sev- 
eral whole English walnut meats, or halves as they are, 
and lay them with the flat side to the batch; lay them 
so that they will look nice, press them in the batch a 
little to make them stick, cover the batch up with mus- 
lin, let set until next day turn the pail over so the batch 
will come out, but be careful that you do not break the 
walnut halves that you have on the batch. Now lay the 
batch on the counter, cut up in small pieces with the 
hatchet, as sold or used. 



BLACK WALNUT CHEWING TAFFY 

Make this taffy the same as the English Walnut 
Chewing Taffy, except the nuts, and use Black Walnuts 
instead of English Walnuts. 



84 THE MARVEL CANDY INSTRUCTOR 



HICKORY NUT CHEWING TAFFY 

Make this taffy the same as the English Walnut 
Chewing Taffy, only use Hickory Nuts instead of Eng- 
lish Walnuts. 



ALMOND CHEWING TAFFY 

Make this taffy the same as the English Walnut 
Chewing Taffy, only use Almonds instead of Walnuts. 



CREAM NUT CHEWING TAFFY 

Use Cream Nuts instead of the Walnuts in this 
taffy, but make and finish it the same as the Walnut 
Chewing taffy. 



ORANGE CHEWING TAFFY 

Is made the same as the Strawberry Chewing Taffy, 
except color and flavoring. Flavor it with one-half 
ounce Orange Extract and color with Orange Coloring. 



LEMON CHEWING TAFFY 

Make it the same as the Strawberry Chewing Taffy, 
only flavor it with one-half ounce Lemon Extract and 
color it with a little yellow coloring- 



ROSE CHEWING TAFFY 

This taffy is made the same as the Strawberry 
Chewing Taffy, except the color and flavor ; flavor it 
with one-half ounce of Rose Extract and color it a deli- 
cate pink. 



THE MARVEL CANDY INSTRUCTOR 85 

CHERRY CHEWING TAFFY 

Make it the same as the Strawberry Chewing Taffy, 
except flavor and coloring. Color it a light red and 
flavor with one-half ounce of Cherry Extract. 



NECTAR CHEWING TAFFY 

Is made the same as the Vanilla Chewing Taffy, 
only flavor it with one-half ounce of Nectar Extract. 



PINEAPPLE CHEWING TAFFY 

Make it the same as the Strawberry Chewing Taffy, 
except the color and flavoring. Flavor it with one-half 
ounce of Pineapple Extract and color it a light yellow. 



VANILLA SALT WATER TAFFY 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

One Ounce Table Salt; 

Two Pints Water ; 

One Pound Butter; 

Four Ounces Glycerine; 

One-Half Ounce Vanilla. 

Put six (6) pounds granulated sugar; four (4) 
pounds glucose; one (1) ounce fine table salt and two 
(2) pints water into the kettle and set it on a good fire. 
Stir until done, when it starts to boil, wash the inside of 
the kettle, then add one (1) pound good butter (cut up 
in small pieces) to the batch, then put the thermometer 
in the batch and cook it to two hundred and fifty-eight 
(258) degrees, then add four (4) ounces glycerine and 
pour it out at once on an oiled slab between iron bars, 



86 THE MARVEL CANDY INSTRUCTOR 

turn in the edges as it cools, when cool enough to handle 
put it on the hook and pull ; pour on one-half ounce of 
vanilla extract while pulling. When well pulled, lay it 
on the table or work bench in a long piece, from twelve 
to eighteen inches long. Pull out one end of it until it 
is about the size of your little finger, take the shears and 
cut off pieces one inch long, wrap in waxed paper as 
you cut them ; have the paper cut in pieces four (4) 
inches square, take a piece of the paper and lay a piece 
of candy on it, roll the candy up in the paper and twist 
the ends of the paper up and they are finished. 



MOLASSES SALT WATER TAFFY 

Four Pounds Granulated Sugar; 

Three Pounds Glucose; 

One Ounce Fine Salt; 

One and a Half Pints Water; 

Three Pounds Molasses; 

One Pound Butter; 

Four Ounces Glycerine. 

Put four (4) pounds granulated sugar; three (3) 
pounds glucose; one (1) ounce fine table salt, one and 
a half pints (1. 1-2) of water in the kettle, set it on a 
good fire, stir until it starts to boil, then wipe down the 
inside of the kettle, and cover it over for a few minutes 
to steam down the inside of kettle, then remove cover 
and put the thermometer in batch and cook to two hun- 
dred and fifty (250) degrees, then add three (3) pounds 
good molasses, one (1) pound butter in small pieces, 
stir until it cooks to two hundred and sixty (260) de- 
grees then add four (4) ounces of glycerine and pour the 
batch out at once on an oiled slab between iron bars, 
turn in the edges as they cool ; when cool enough to 



THE MARVEL CANDY INSTRUCTOR 87 

handle, put it on the hook and pull, when well pulled, 
lay it on the work bench and finish the same as the 
vanilla batch. 



CHOCOLATE SALT WATER TAFFY 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

One Ounce Fine Salt; 

Two Pints Water; 

One Pound Butter; 

Four Ounces Glycerine; 

Four Ounces Powdered Chocolate; 

One-Half Ounce Vanilla. 

Put six (6) pounds granulated sugar; four (4) 
pounds glucose; one (1) ounce fine salt; and two (2) 
pints of water in the kettle, set it on a good fire, stir 
until done. When it starts to boil, wipe down the in- 
side of kettle and add one (1) pound of good butter to 
the batch put in the thermometer and cook to two hun- 
dred and sixty (260) degrees ; have four (4) ounces of 
powdered chocolate dissolved by putting it in a bowl 
and pour enough boiling water over it to dissolve it. 
Work it to a thin paste with a spoon, then pour four t (4) 
ounces of glycerine in the bowl with the chocolate and 
pour the contents of the bowl in the kettle with the 
batch, just before you lift it off the fire stir a little to 
mix the chocolate through the batch, then pour it out 
on an oiled slab between iron bars, turn in the edges as 
it cools, when cool enough to handle pull on the hook, 
flavor with one-half ounce of vanilla extract while you 
are pulling it, when well pulled finish like the other salt 
water taffy. 



THE MARVEL CANDY INSTRUCTOR 



STRAWBERRY SALT WATER TAFFY 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

One Ounce Salt; 

Two Pints Water; 

One Pound Butter; 

Four Ounces Glycerine ; 

One Ounce Strawberry Extract. 
Put six (6) pounds granulated sugar, four (4) 
pounds glucose, one (1) ounce of fine table salt, and two 
(2) pints water in the kettle ; set it on a good fire, stir 
until done; when it starts to boil, have one (1) pound of 
good butter cut up in small pieces and add it to the 
batch. Put the thermometer in and cook to two hun- 
dred and fifty-eight (258) degrees; then add four (4) 
ounces of glycerine in the batch, and pour out on an 
oiled slab between iron bars, turn in the edges as they 
cool, when it is stiff enough to handle put on the hook, 
pull and flavor with one ounce of strawberry extract, 
color red while on the hook, pull well and finish same 
as the vanilla salt water taffy. 



PEANUT SALT WATER TAFFY 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

One Ounce Fine Salt; 

Two Pints Water; 

One Pound Butter; 

Four Ounces Glycerine; 

Two Pounds Spanish Peanuts; 

One-Half Ounce Vanilla. 

Take two (2) pounds Spanish shelled peanuts, roast 

and blanch them, in blanching them see that you get the 

husks or brown skins all off, then break them up in 

pieces by laying them on the table and rolling them with 



THE MARVEL CANDY INSTRUCTOR 89 

the rolling pin. Now put six (6) pounds of granulated 
sugar, four (4) pounds of glucose, one (1) ounce of fine 
table salt, and two (2) pints of water in the kettle, set it 
on a good fire, take the paddle and stir until done. When 
it starts to boil, cut up one (1) pound of good butter and 
add it to the batch, and put the thermometer in the ket- 
tle and cook the batch to two hundred and fifty- eight 
t (258) degrees, then put four (4) ounces of glycerine in 
the batch, set the kettle off the fire, take the paddle and 
thermometer out of the batch and pour it on an oiled 
slab between iron bars to cool, turn in the edges as it 
cools, when cool enough to handle put on the hook, pull 
until light, and well pulled, flavor with one-half ounce 
Vanilla Extract while pulling; when well pulled lay it 
on the work bench and flatten it out in a piece about 
twelve (12) inches wide and eighteen (18) inches long, 
take the broken peanuts and pour them on the flat batch 
long ways in the center, now fold the edges of the batch 
up over the peanuts so both edges will come together, 
see that the edges or seam is closed tight together from 
one end to the other, roll the batch over several times 
to make it smooth, now finish it same as the vanilla salt 
water taffy. 



BLACK WALNUT SALT WATER TAFFY 

Make this taffy the same as the peanut salt water 
taffy, except the nuts, and use black walnuts instead of 
the peanuts, but these nuts do not need to be roasted or 
blanched, as instructed in the peanut salt water taffy. 



ENGLISH WALNUT SALT WATER TAFFY 

Make this taffy the same as the peanut salt water 
taffy, except the nuts and use English walnuts instead 
of the peanuts. English walnuts will not need roasting 
or blanching as the peanuts do. 



90 THE MARVEL CANDY INSTRUCTOR 

ALMOND SALT WATER TAFFY. 

Make this batch the same as the peanut salt water 
taffy, only use Almonds instead of peanuts- 



HICKORY NUT SALT WATER TAFFY 

This taffy is made the same as the peanut salt water 
taffy, except the nuts ; use hickory nuts instead of the 
peanuts. Hickory nuts will not need blanching or 
roasting. 



COCOANUT SALT WATER TAFFY 

Make this taffy the same as the peanut salt water 
taffy except the nuts; use one pound of macaroon cocoa- 
nut instead of the peanuts. 



CREAM NUT SALT WATER TAFFY 

Make this taffy the same as the other nut salt water 
taffy, only use cream nuts instead of the other kinds. 



PINEAPPLE SALT WATER TAFFY 

Make this taffy the same as the Strawberry salt 
water taffy, except the color and flavor. Color it a light 
yellow and flavor it with one-half ounce of pineapple 
extract . 



NECTAR SALT WATER TAFFY 

Make this taffy the same as the Vanilla salt water 
taffy, only flavor it with one-half ounce of nectar ex- 
tract instead of the vanilla. 



THE MARVEIv CANDY INSTRUCTOR 91 

CHERRY SALT WATER TAFFY 

This taffy is made the same as the Strawberry salt 
water taffy, except the flavor. Flavor it with one-half 
ounce of cherry extract and color it a light red. 



ROSE SALT WATER TAFFY 

This taffy is made the same as the strawberry salt 
water taffy,, except the flavor ; flavor it with one-half 
ounce of Rose Extract and color it a delicate pink. 



LEMON SALT WATER TAFFY 

Make this taffy the same as the Strawberry salt 
water taffy, except the color and flavor; flavor with one- 
half ounce of Lemon Extract and color it with a little 
yellow coloring. 



ORANGE SALT WATER TAFFY 

Make this taffy the same as the other salt water 
taffy, except color and flavoring; flavor it with one-half 
ounce of Orange Extract and color with orange coloring. 



VANILLA ICE CREAM CANDY. 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

Eight Ounces Butter; 

Three Ounces Suet ; 

Two Pints Water ; 

One-half Ounce Vanilla Extract. 

Put six (6) pounds granulated sugar, four (4) 
pounds glucose, eight (8) ounces good butter, three (3) 
ounces suet and two (2) pints of water in the kettle, 
set it on a good fire, stir until it starts to boil, wipe the 



92 THE MARVEL CANDY INSTRUCTOR 

inside of the kettle down, then put the cover on and let 
the batch boil a few minutes, then take the cover off 
and put the thermometer in the kettle and cook the 
batch to two hundred and fifty-eight (258) degrees, 
then pour it out on an oiled slab between iron bars, turn 
in the edges as it cools, when almost cold, put it on the 
hook and pull until it gets very white, and stiff, put one- 
half ounce vanilla extract on while pulling. When pull- 
ed, put it on the work bench or table and flatten it out, 
pull it out in thin flat strips about one and a half inches 
wide, and very thin, cut it in pieces about four (4) inches 
long, wrap in waxed paper, have the paper cut in pieces 
six (6) inches square, use corn starch to keep the batch 
from sticking to the table and hands while spinning it 
out. 



STRAWBERRY ICE CREAM CANDY. 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

One-half Pound Butter; 

Three Ounces Suet ; 

Two Pints Water; 

One-half Ounce Strawberry Extract ; 

Red Coloring. 

Put six (6) pounds granulated sugar, four (4) 
pounds glucose, one-half (1-2) pound good butter, 
three (3) ounces suet, two (2) pints water in the kettle, 
set on the fire and stir until it starts to boil, wash the 
sugar down on the inside of the kettle, put cover on, 
boil a few minutes, remove the cover from the kettle, 
put the thermometer in and cook to two hundred and 
fifty-eight (258) degrees, pour on an oiled slab between 
iron bars, turn in the edges as it cools, when cool 
enough to handle, pull on the hook until well pulled. 



THE MARVEL CANDY INSTRUCTOR 93 

flavor with one-half ounce strawberry extract and color 
red while on the hook, when well pulled finish same as 
the vanilla ice cream candy. 



LEMON ICE CREAM CANDY. 

Make it the same as the Strawberry Ice Cream Can- 
dy, only flavor it with one-half ounce of Lemon Extract 
and color it yellow. 



ROSE ICE CREAM CANDY. 

This candy is made the same as the Strawberry Ice 
Cream Candy, except the color and flavoring. Flavor 
it with one-half ounce of Rose Extract and color a deli- 
cate pink. 



CHERRY ICE CREAM CANDY. 

Make it the same as the Strawberry Ice Cream Can- 
dy, except color and flavoring. Flavor it with one-half 
ounce of Cherry Extract and color it a light red. 



PINEAPPLE ICE CREAM CANDY. 

Make it the same as the Strawberry Ice Cream Can- 
dy, except flavor and coloring. Flavor it with one-half 
ounce of Pineapple Extract and color it a light yellow. 



ORANGE ICE CREAM CANDY. 

Ft is made the same as the Strawberry Ice Cream 
Candy, except the flavoring and coloring. Color it with 
a little orange coloring and flavor with one-half ounce 
Orange Extract. 



94 THE MARVEL CANDY INSTRUCTOR 

CARAMEL COLORING . 

Two Pounds Granulated Sugar; 
One Pint Water. 

Put two (2) pounds granulated sugar in a stew pan 
(that will hold a gallon) without any water in it, set 
the stew pan on the fire, stir the sugar once in a while 
with a big spoon until it is all dissolved, let it cook until 
black smoke begins to rise from the sugar, then take 
the spoon and drop a little of it in the water and if the 
drops are black keep stirring every little bit while cook- 
ing. When it begins to smoke, pour in one pint of cold 
water quickly, this will cause it to get hard and brittle. 
Stir it up so it will dissolve again. After stirring a lit- 
tle, if it does not dissolve readily, pour in a little more 
water. Do not put any more water than necessary to 
dissolve it, or it will make the coloring too thin. Add 
enough water to dissolve the batch ; if you should get 
it too thin, leave it on the fire and boil it down a little, 
this will make it thick. You can boil it until it is like a 
thin syrup. Set it off the fire to cool, when cold put it 
in a bottle to be used as needed. I would advise you to 
make this coloring outside of the house if possible, as it 
makes quite a smoke. 



RED SUGAR. 

Two Pounds Granulated Sugar; 
Red Coloring. 

Put two (2) pounds coarse granulated sugar (I say 
coarse granulated here, but do not use it in the other 
recipes unless you can not get the fine sugar, as the 
fine sugar will dissolve quicker) in a round bottom bowl 
or pan, big enough to put your hand in to work freely, 
drop a little red coloring into the sugar, take your hand 
and stir it through the sugar and then drop more color 



THE MARVEL CANDY INSTRUCTOR 95 

ing in it, and work it through. Continue this until the 
sugar is a bright red, pour it out on a pan or paper to 
dry. When it is dry, stir it up well and then it is ready 
to use. 



GREEN SUGAR. 

This sugar is made the same as the red sugar, only 
use green coloring. 



YELLOW SUGAR. 

Is made the same as the red sugar, except color. 
Use yellow coloring. 



BLUE SUGAR. 

Is made the same as the other colored sugar, ex- 
cept the coloring. Use blue coloring. 



VANLEMON JERSEY CHEWS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose ; 

One and a Half Pints Sweet Cream ; 

One Pint Water; 

Two Ounces Suet; 

One and a Half Ounces Gelatine; 

One-Half Ounce Vanilla Extract ; 

One-Half Ounce Lemon Extract. 

First dissolve one and a half (1 1-2) ounces Gelatine 
by putting it in a tin cup and pour a little hot water over 
it, just enough to dissolve it, now set it in a warm place 
until the batch is ready for it. 



96 THE MARVEL CANDY INSTRUCTOR 

Put five (5) pounds granulated sugar, three (3) 
pounds glucose, one and a half (1 1-2) pints good sweet 
cream, one (1) pint water in the kettle and set it on a 
good fire; start to stirring at once and continue stirring 
until it is done. When it starts to boil, put in two 
ounces of rendered suet, stir it through the batch well, 
then put the thermometer in, keep stirring when the 
batch is cooked to two hundred and fifty-two (252) de- 
grees ; pour in the dissolved gelatine, stir well and let it 
cook to two hundred and fifty-four (254) degrees, set 
off the fire, take paddle and thermometer out, pour the 
batch on an oiled slab between iron bars, turn the edges 
in as they cool, keep turning the edges in until it gets 
in a lump and very stiff, pull it over the hook until it 
gets very light and well pulled, flavor with Vanilla and 
Lemon Extract, by putting one-half ounce of Vanilla 
and one-half ounce of Lemon, while pulling the batch 
on the hook. When done pulling, lay it on the work 
bench in an oblong piece and make one end smaller than 
the other, pull out from the small end a piece about two 
feet long and the size of your finger, cut this up in 
pieces three-fourths of an inch long, roll them in XXXX 
powdered sugar, put them in a flour sieve (or any fine 
sieve) and shake the loose sugar off of it, then they are 
ready to use. When you put this batch on the work 
bench, keep turning it over and over so it will not flat- 
ten out. You can keep turning it by turning it a little 
every time you cut off a piece. 



STRAWBERRY JERSEY CHEWS. 

These Chews are made the same as the Vanlemon, 
except the flavoring and coloring. Use one (1) ounce 
of Strawberry Extract and color pink the same as the 
other strawberry batches. 



THE MARVEL CANDY INSTRUCTOR 97 

PINEAPPLE JERSEY CHEWS. 

Are made the same as the other chews, except the 
color and flavoring. Use one (1) ounce Pineapple Ex- 
tract and color it light yellow. 



LEMON JERSEY CHEWS. 

Make them the same as the other chews, except 
the color and flavoring. Use Lemon Extract and color 
light yellow. 



VANILLA JERSEY CHEWS. 

Make them the same as the other chews, only flavor 
it with Vanilla Extract instead of the other flavors. 



ORANGE JERSEY CHEWS. 

Are made the same as the other chews, except the 
color and flavoring. Use Orange flavor and coloring. 



VANLEMON JERSEY LILIES. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

One and a Half Pints Sweet Cream ; 

One Pint Water; 

Two Ounces Suet; 

One-Fourth Ounce Vanilla; 

One-Fourth Ounce Lemon Extract. 

Put five (5) pounds granulated sugar, three (3) 
pounds glucose, one and a half (1 1-2) pints sweet 
cream, one (1) pint Avater in the kettle and set it on a 
good fire ; start at once to stirring and continue it until 



98 THE MARVEL CANDY INSTRUCTOR 

done, when it starts to boil, add two [(2) ounces suet, 
stir it through the batch, then put the thermometer in, 
keep stirring until it boils to two hundred and fifty-four 
(254) degrees, set the kettle off the fire, take thermom- 
eter and paddle out, pour the batch on an oiled slab be- 
tween iron bars, turn in the edges as fast as it cools, 
when it gets very stiff and cool, put on the hook and 
pull until it gets almost white, while pulling put one- 
fourth ounce Vanilla and one-fourth ounce Lemon Ex- 
tract, when pulled lay on the work bench in an oblong 
piece, pull out a piece about the size of your little finger 
from one end of the batch, cut in little pieces one-half 
inch long, cut with the shears, every time you cut off 
a piece turn the piece over so that you will cut down 
the other way, by doing this you will make a very odd 
looking piece of candy. Keep turning the batch every 
time you pull out a piece, or it will get flat and spread 
over the bench. When you get a few pieces cut off, 
roll them in XXXX Powdered Sugar, put them in a 
fine sieve and shake the loose sugar off, then they are 
done. 



VANILLA JERSEY LILIES. 

These Lilies are made the same as the Vanlemon 
Jersey Lilies, only flavor it with Vanilla. 



ORANGE JERSEY LILIES 

Make them the same as the other Jersey Lilies, 
only color and flavor with Orange. 



STRAWBERRY JERSEY LILIES. 

Are made the same as the other Jersey Lilies, ex- 
cept color and flavoring. Color and flavor them the 
same as the Strawberry Taffy. 



THE MARVEL CANDY INSTRUCTOR 99 

PINEAPPLE JERSEY LILIES. 

Make them the same as the other Lilies, only flavor 
with Pineapple Extract and color light yellow. 



ROSE JERSEY LILIES. 

Are made the same as the other Lilies, only color 
a delicate Pink and flavor with Rose Extract. 



LEMON JERSEY LILIES. 

Make them the same as the other, only flavor with 
Lemon Extract and color light yellow. 



PEPPERMINT JERSEY LILIES. 

Are made like the Vanilla Jersey Lilies, only flavor 
with Peppermint Oil, but do not use as much oil as you 
do extract. 



WINTERGREEN JERSEY LILIES. 

They are made like the other Lilies, except color 
and flavoring, color pink and flavor with a few drops 
of Wintergreen Oil. 



HICKORY NUT JERSEY LILIES. 

These Lilies are made the same as the other Jersey 
Lilies, except the flavor, use ground nut meats instead 
of oil and extract. After you pull the batch, lay it on 
the slab and flatten it out L (have one pound of Hickory 



100 THE MARVEL CANDY INSTRUCTOR 

Nut Meats ground) then pour the ground nuts on the 
flat batch and fold the batch over the nuts and knead 
it so the nuts will be mixed through the batch, then roll 
it up in a long and round mass and finish it the same 
as the other Jersey Lilies. 



BLACK WALNUT JERSEY LILIES. 

Make this batch the same as the Hickory Nut Lilies 
only use one pound of ground Black Walnuts instead 
of the Hickory Nuts. 



ENGLISH WALNUT JERSEY LILIES. 

Make this batch the same as the Hickory Nut, only 
use English Walnuts instead of Hickory Nuts. 



CREAMNUT JERSEY LILIES. 

Make this batch the same as the other nut Jersey 
Lilies, except the nuts. Use Cream Nuts. 



ALMOND JERSEY LILIES. 

This batch is made the same as the other nut 
batches, only use one pound of Almonds. 



ROASTING PEANUTS. 

Take any quantity of Spanish Shelled Peanuts that 
you may need and put them in a Peanut Roaster, but 
do not fill it over two-thirds full as they will not roast 
even. Light the fire under the roaster and turn the 
roaster about fifteen minutes, then test them by taking 



THE MARVEL CANDY INSTRUCTOR 101 

a few out and if they are a light brown color, they are 
done. It depends on the heat that you have under the 
roaster as to the exact time it takes to roast a batch of 
peanuts, but about fifteen minutes will do it ; but always 
test them as they may burn. If you have not a roaster, 
put the peanuts in a big bread pan and put them in the 
oven and stir them with a big spoon or paddle once in 
a while to keep them from burning and so they will 
roast even. As the bottom ones will roast first, do not 
put too many peanuts in the pan at one time, as they 
will not roast nice. When they are done, set them to 
one side to cool. 



BLANCH PEANUTS. 

Take some of the roasted peanuts in your hands 
and rub your hands together while you have the pea- 
nuts in them, rub until the brown skins come off, when 
blanched, blow the skins out from the peanuts, by pour- 
ing them from one pan or bucket to another. Do this 
in the wind if possible as the wind will blow the skins 
out as the peanuts fall from one bucket to the other. 



SALTED PEANUTS. 

Five Pounds Spanish Shelled Peanuts; 
Two and a Half Pounds Butter; 
Table Salt. 

Put two and a half (2 1-2) pounds good butter in 
a kettle or large stew pan, set it on a hot fire until the 
butter is melted, and very hot (but do not let it burn) 
then put five (5) pounds Spanish Shelled Peanuts (nice 
raw ones) in the hot butter and take a paddle or big 
iron spoon and stir the peanuts through the hot butter 
until the peanuts get a light brown color, then take 



102 THE MARVEL CANDY INSTRUCTOR 

them off the fire and pour them in a small sieve that 
has been set in or on a pan large enough to fit the 
sieve, this sieve and pan should be set ready to use be- 
fore the nuts are put on the fire. After the peanuts are 
in the sieve a few minutes or long enough to drain the 
butter off. then pour the peanuts out on a piece of sack- 
ing or any course cloth will do, then sprinkle a little 
fine table salt over them and stir the salt through the 
peanuts. Use enough salt to suit. 



BLANCHED ALMONDS 

Take say three (3) pounds (or any quantity you 
wish) of raw almonds, put them in a pan and pour 
enough boiling water over them to cover the Almonds, 
let set for a few minutes or until the skins get loose, 
then pour some of the water off and take the almonds 
in your fingers one at a time and rub the skins off. 
Proceed until they are all blanched, then spread the al- 
monds out on a clean cloth to dry, when dry you can 
roast them same as the peanuts or they can be used raw. 



ROASTED ALMONDS 

Almonds are roasted in the same way as peanuts, 
but they are blanched differently. (See Blanched Al- 
monds.) 



SALTED ALMONDS 

Five Pounds Shelled Almonds; (Raw); 
Three Pounds Butter; 
Table Salt. 

Blanch five (5) pounds of shelled almonds (see 
blanched almonds) then put three (3) pounds of good 



THE MARVEL CANDY INSTRUCTOR 103 

butter in the kettle, melt and let it get very hot, then 
pour the five ;(5) pounds of blanched almonds in the but- 
ter and stir them until about done, when they turn to a 
very light brown color, take the kettle off the fire and 
finish the same as the peanuts. 



POPCORN CRISP 

Three and a Half Pounds Granulated Sugar; 

One Pound Glucose; 

One Pound Good Molasses; 

One and a Half Pints Water; 

One Ounce Baking Soda; 

Popcorn. 

Pop some corn as instructed in popcorn balls, set it 
to one side and put three and a half (3 1-2) pounds gran- 
ulated sugar, one (1) pound glucose, one and a half 
(i 1-2) pints water in the kettle, set it on a hot fire, stir 
until it starts to boil, put the thermometer in and cook 
the batch to two hundred and fifty (250) degrees, then 
add one (1) pound good molasses, stir until it boils to 
two hundred and eighty (280) degrees, then stir in about 
all of the popcorn that the batch will stand, then add 
one ounce baking soda and stir it through the batch 
w T ell and scrape it out on an oiled slab. Spread it over 
the slab and pull it out thin, when cold break it up in 
pieces, then it is ready to use. 



POPCORN BALLS 

Two Pounds Granulated Sugar; 

Two Pounds Glucose; 

One Pint Water; 

Popcorn ; 

Little Table Salt. 



104 THE MARVEL CANDY INSTRUCTOR 

Take and pop some dry popcorn, enough to make 
about fifteen or twenty quarts when popped, sift the 
unpopped corn out, and put it in a kettle or large pan, 
and set it to one side, then put two (2) pounds granu- 
lated sugar, two (2) pounds glucose and one (1) pint 
water in the kettle, set it on a hot fire, stir until it starts 
to boil, put the thermometer in the batch, cook to two- 
hundred and forty (240) degrees, set the kettle off the 
fire, stir a little fine table salt in the batch, take a dip- 
per and pour the hot syrup over the popcorn, by pouring 
a little of it in at a time, stir while pouring the syrup 
over the corn, when well mixed, take some of it in your 
hands, roll it into a ball and lay it to one side, then get 
another hand full and roll it up ; continue to do so until 
it is all made up, then wrap the ball in waxed paper, 
have a pan of water near to dip your fingers in to keep 
them damp. The corn will not stick to your hands if 
they are damp, but do not have them too wet or the 
corn will not stick together. In making these balls 
your corn should only have enough syrup to make them 
stick. If you should have any corn left use it the next 
time. 



RED POPCORN BALLS 

Make these balls the same as the other popcorn 
balls, only color the syrup red before using it. 



VANILLA KISSES 

Six Pounds Granulated Sugar; 

Four Pounds Glucose ; 

Four Ounces Butter; 

Two Ounces Suet; 

Two Pints Sweet Cream ; 

Two Pints Water; 

One Ounce Vanilla Extract. 



THE MARVEL CANDY INSTRUCTOR 105 

Put six (6) pounds granulated sugar; four (4) 
pounds glucose ; two [(2) ounces suet, two (2) pints 
water in the kettle, set the kettle on a good fire, stir 
until done, when it starts to boil add two (2) pints 
sweet cream by putting a little of it in at a time, put 
the thermometer in and cook the batch to two hundred 
and forty (240) degrees, then add four (4) ounces but- 
ter, cook to two hundred and fifty-two (252) degrees, 
and pour it out on an oiled slab between iron bars, turn 
in the edges as it cools; when cold enough to handle, 
pull on the hook, flavor with one ounce Vanilla Extract 
while on the hook, pull until almost white in color, then 
put it on the work bench and pull out in long strips 
about three-fourths of an inch thick, take the shears and 
cut off pieces one inch long and w r rap in waxed paper 
and twist the ends of the paper. 



MOLASSES KISSES 

Five Pounds Granulated Sugar; 
Two and a Half Pounds Glucose; 
Two and a Half Pounds Molasses; 
Four Ounces Butter; 
Two Ounces Suet; 
One and a half Pint Sweet Cream; 
One and a Half Pints Water; 
One-half Ounce Vanilla Extract. 

Put five (5) pounds granulated sugar, two and a 
half (2 1-2) pounds glucose ; two (2) ounces suet ; and 
one and one-half (1 1-2) pints water in the kettle, then 
set it on a good fire, stir until done, when it starts to 
boil add one and a half (1 1-2) pints sweet cream a little 
at a time, put the thermometer in and cook the batch to 
two hundred and forty (240) degrees, then add four (4) 
ounces of butter and two and a half (2 1-2) pounds mo- 



106 THE MARVEL CANDY INSTRUCTOR 

lasses ; cook the batch to two hundred and fifty-four (254) 
degrees, pour out on an oiled slab between iron bars, 
turn in the edges as it cools, when cold enough to han- 
dle, pull on hook, flavor with one-half ounce Vanilla Ex- 
tract on the hook, pull until it is well pulled, then put it 
on the work bench and pull out in long strips about 
three-fourths of an inch thick, take the shears and cut 
off pieces one inch long and wrap in waxed paper. 



CHOCOLATE KISSES 

Six Pounds Granulated Sugar; 

Four Pounds Glucose; 

Four Ounces Butter; 

Two Ounces Suet; 

One and a Half Pints Sweet Cream; 

One and a Half Pints Water; 

One-half Ounce Vanilla Extract; 

Four Ounces Powdered Chocolate. 
Take four (4) ounces Powdered Chocolate and put 
it in a bowl or tin cup and pour about one-half pint boil- 
ing water over it and stir it until the chocolate is all dis- 
solved, then set it to one side, and put in the kettle six 
(6) pounds granulated sugar, four (4) pounds glucose, 
and two (2) ounces suet, one-half pint cream, one and a 
half (1 1-2) pints water. Set the kettle on a good fire, 
stir until done; when it starts to boil, add one (1) pint of 
sweet cream by putting in a little of it at a time, put the 
thermometer in and cook the batch to two hundred and 
forty (240) degrees, then add four (4) ounces of butter 
and cook it to two hundred and fifty-four (254) degrees, 
then set the kettle off the fire and add the dissolved 
chocolate and stir it through the batch and pour the 
batch out on the oiled slab between iron bars, turn in the 
edges as it cools ; when cold enough to handle, pull on 



THE MARVKIv CANDY INSTRUCTOR 107 

the hook, flavor with one-half ounce of Vanilla Extract 
while on the hook; pull until it gets light in color then 
put it on the work bench and pull it out in long strips 
about three-fourths of an inch thick, take the shears and 
cut off pieces one inch long and wrap in waxed paper 
and twist the end of the paper. 



ORANGE KISSES 

Make them the same as the Vanilla Kisses, only 
flavor and color them orange. 



STRAWBERRY KISSES 

Make them the same as the Vanilla Kisses, only 
color them pink and flavor with Strawberry Extract. 



LEMON KISSES 

Make them the same as the Vanilla, only color them 
a light yellow and flavor with Lemon Extract. 



ROSE KISSES 

Make them the same as the Vanilla, except the 
flavor and coloring. Flavor with Rose Extract and 
color a delicate pink. 



BLACK WALNUT KISSES 

Make these kisses the same as the other kisses, only 
knead one pound of ground black walnuts in the batch 
after it is pulled, finish the same as the others. 



108 THE MARVEL CANDY INSTRUCTOR 

ENGLISH WALNUT KISSES 

Make a batch as for other kisses and knead one 
pound of ground English Walnut meats in the batch 
after it is pulled. 



HICKORYNUT KISSES 

Make them the same as the others, except the nuts ; 
use hickorynuts instead of the others. 



ALMOND KISSES 

These kisses are made like the other nut kisses, ex- 
cept the nuts. Use almonds instead of the other nuts. 



MAPLE BUTTER-SCOTCH KISSES 

Two Pounds Granulated Sugar; 
Three Pounds Maple Sugar; 
Three Pounds Glucose; 
Two Pints Water; 
One-half Teaspoonful Salt; 
Eight Ounces Butter; 
Two Ounces Suet; 
Yellow Coloring. 

Put two (2) pounds granulated sugar; three (3) 
pounds maple sugar (crushed fine), three (3) pounds 
glucose, two (2) pints water, one-half teaspoonful salt, 
eight |(8) ounces good butter, two (2) ounces suet in 
the kettle, set it on the furnace over a good fire, stir un- 
til done, wipe down the inside of kettle, put the ther- 
mometer in the batch, cook it to two hundred and fifty- 
two (252) degrees, take paddle and thermometer out, 
pour the batch on an oiled slab between iron bars, turn 
in the edges while it cools, add a little yellow coloring 



THE MARVEL CANDY INSTRUCTOR 109 

while turning the edges in. When stiff enough to 
handle, pull on the hook until well pulled, then finish 
like the Vanilla Kisses. 



BUTTER-SCOTCH KISSES 

Five Pounds Granulated Sugar; 
Three Pounds Glucose; 
Two Pints Water; 
One-half Teaspoonful Salt,' 
Two Ounces Suet; 
Eight Ounces Butter. 

Put five (5) pounds granulated sugar, three (3) 
pounds glucose, two (2) pints water, one-half teaspoon- 
ful salt, two (2) ounces suet; eight (8) ounces butter 
in the kettle, and set it on a good fire, stir until done. 
When it starts to boil, wipe down the inside of the ket- 
tle, put the thermometer in the batch and cook to two 
hundred and fifty-two (252) degrees, pour the batch on 
an oiled slab between iron bars, turn in the edges as 
they cool. When it is stiff enought to handle, lay on 
the bench and finish the same as the other kisses. 



PULLED BUTTER-SCOTCH KISSES 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

One Pound Butter; 

Two Ounces Suet; 

Two Pints Water; 

Yellow Coloring. 

Put five (5) pounds granulated sugar, three (3) 
pounds glucose, two (2) ounces suet, two (2) pints 
water in the kettle, set on a good fire, stir until it starts 



110 THE MARVEL CANDY INSTRUCTOR 

to boil, wash the inside of kettle, put cover on and let 
steam a few minutes, remove cover, put the thermometer 
in the batch, cook to two hundred and forty (240) de- 
grees. Have one (1) pound of good butter cut up in 
small pieces and add it to the batch, stir until it cooks 
to two hundred and fifty-two {252) degrees, set the ket- 
tle off the fire, take the thermometer and paddle out, 
pour the batch on the oiled slab between iron bars, turn 
in the edges as it cools, color yellow. When cool and 
stiff enough to handle pull on the hook, then lay on the 
work bench in an oblong lump, start at one end to spin- 
ning it out in a piece about as thick as your thumb, take 
the shears and cut it up in small pieces about the size 
of a Tiulled walnut, wrap them in waxed paper as you 
cut them. 



WRAPPED BUTTER-SCOTCH 

Six Pounds Granulated Sugar; 

Two Pounds Glucose; 

One and a Half Pounds Molasses; 

One Pound Butter; 

One Teaspoonful Ground Ginger; 

One Quart Water. 

Put six (6) pounds granulated sugar, two (2) 
pounds glucose, and one (1) quart of water in the ket- 
tle, set it on a good fire, stir until done. When it starts 
to boil, put the thermometer in and cook it to two hun- 
dred and forty-five (245) degrees; then put one and a 
half (1 1-2) pounds of molasses, one (1) pound of good 
butter and one (1) teaspoonful of ground ginger in the 
batch and cook it to two hundred and sixty-five (265) 
degrees, pour out on an oiled slab between iron bars, 
turn in the edges as it cools, keep turning the edges in 
until it get up in a lump and knead it up like dough until 
it gets almost cold, then roll it up in a roll about eigh- 



THE MARVEL CANDY INSTRUCTOR 111 

teen (18) inches long and lay it on the work bench, then 
take hold of one end and pull it out in a long round 
piece about the size of your finger, then take the shears 
and cut off pieces one and a half (1 1-2) inches long, 
wrap in waxed paper. 



PEANUT BALLS 

Two Pounds Granulated Sugar; 

Two Pounds Glucose; 

One Pint Water; 

Seven Pounds Blanches Spanish Peanuts. 

Have seven (7) pounds of Spanish peanuts roasted 
and blanched, then put them in a pan or kettle and set 
them to one side. Now put two (2) pounds granulated 
sugar, two (2) pounds glucose, one L (l) pint water in 
the candy kettle and set it on the fire, stir until it starts 
to boil. Wash the sugar down on the inside of the ket- 
tle, put cover on the kettle, let boil for a few minutes, 
then remove the cover and put the thermometer in and 
cook to two hundred and forty (240) degrees, set the 
kettle off of the fire and have your kettle of peanuts set 
close to the other kettle. Take a dipper and pour some 
of the batch or syrup over the peanuts and stir it up 
well, then pour more syrup over it and stir again. Con- 
tinue this until the peanuts stick together, then have a 
pan of cold water near and wet your hand just a little, 
and take some of the peanuts, a lump about the size of 
a walnut, and roll it a little between both hands, then 
roll them in a pan of granulated sugar. Lay the balls 
on a pan or something to dry, then they are ready to 
use. 



112 THE MARVEL CANDY INSTRUCTOR 

COCOANUT BALLS 

Make up this batch the same as for the peanut balls. 
Use about five (5) pounds of short shredded cocoanut 
instead of the peanuts. Finish them the same as the 
peanut balls. 



ENGLISH WALNUT BALLS 

Make this batch the same as the peanut balls, ex- 
cept the nuts. Use six (6) pounds of English walnut 
meats instead of the peanuts. 



HICKORYNUT BALLS 

Are made the same as the walnuts, only use hickory- 
nuts instead of the walnuts. 



MOLASSES PEANUT BALLS 

Two Pounds Granulated Sugar; 

One Pound Glucose; 

One and a Half Pounds Confectioner's Molasses; 

One Pint Water; 

Eight Pounds Blanched Spanish Peanuts. 

Have the eight (8) pounds of shelled Spanish pea- 
nuts roasted and blanched as for peanut balls, then put 
two (2) pounds granulated sugar, one (1) pound glucose, 
one (1) pint water in the kettle, set on the fire and stir 
until it starts to boil, take paddle out, wash down the 
inside of kettle, and put cover on the kettle, let boil for 
a few minutes, take cover off and put one and a half 
(1 1-2) pounds Confectioner's Molasses in the kettle and 
start to stirring the batch again. Put the thermometer 



THE MARVEL CANDY INSTRUCTOR 113 

in and stir until it cooks to two hundred and forty-two 
(242) degrees, take the kettle off the fire and finish the 
batch the same as the peanut balls. 



CHOCOLATE PEANUT BALLS 

Two and a Half Pounds Granulated Sugar; 

One and a Half Pounds Glucose; 

One Pint Water; 

Four Ounces Powdered Chocolate; 

Eight Pounds Blanched Spanish Peanuts. 

Take four [(4) ounces Powdered Chocolate, put it in 
a tin cup, pour about one-half pint of hot water over it, 
stir until it is dissolved, then set it in a warm place and 
put two and a half (2 1-2) pounds granulated sugar, one 
and a half (1 1-2) pounds glucose, one (1) pint water 
in the kettle, and set on a good fire, stir until it starts 
to boil. Take paddle out and cover the kettle up. Let 
boil a while then remove cover and put the thermome- 
ter in and cook to two hundred and thirty-eight (238) 
degrees, then add the dissolved chocolate, stir and cook 
to two hundred and forty (240) degrees, set the kettle 
off the fire and finish same as the other peanut balls. 



ASSORTED NUT BALLS 

Two Pounds Granulated Sugar; 

Two Pounds Glucose; 

One Pint Water ; 

Three Pounds Roasted Peanuts ; 

One Pound Short Shredded Cocoanut; 

One and a Half Pounds Roasted Almonds; 

One and a Half Pounds English Walnut Meats 



114 THE MARVEL CANDY INSTRUCTOR 

Put two (2) pounds granulated sugar, two (2) 
pounds glucose, one (1) pint water in the kettle and set 
on the fire, cook and finish same as the peanut balls. 
This makes a very fine piece to eat. 



NUT PATTIES 

Take any of the peanut or assorted nut batches, 
and after you roll the balls up, lay them on the table or 
slab and press them down flat like cake. 



PEANUT BARS 

Four Pounds Granulated Sugar; 

Two Pounds Glucose; 

One and a Half Pints Water. 

Three and a Quarter Pounds Peanuts ; 
Put four (4) pounds granulated sugar, two (2) 
pounds glucose; one and a half [(1 1-2) pints of water in 
the kettle, set the kettle on a good fire, stir until it 
starts to boil, take the paddle out and take the kettle 
washer and wipe the sugar down from the inside of the 
kettle, put cover on the kettle and let boil for a few min- 
utes, and the steam will clean the sugar down from the 
inside of the kettle that you might fail to get with the 
washer. After the batch has boiled a few minutes, with 
the cover on, take it off. You can tell when to remove 
the cover by raising it and if the inside of the kettle is 
free from sugar, you can leave the cover off, if not, put 
it on for a minute or two but don't leave the cover on 
too long. When you take the cover off to leave it off, 
put the thermometer in the kettle, and when the batch 
boils to two hundred and seventy (270) degrees, take 
the thermometer out and stir in three and a quarter 
(3 1-4) pounds raw peanuts (Spanish peanuts are the 



THE MARVEL CANDY INSTRUCTOR 115 

best) keep stirring and be very careful that they do not 
burn. When the peanuts begin to get brown, they are 
about done, and will need close watching. There is al- 
ways some of the peanuts that the husk or brown shell 
will come off. You can tell by them when they are 
done, as they are almost white in the start, but when 
they get very brown they are done. If you can not tell 
when they are done in the kettle, take a spoon and dip 
a few out and wet your finger and rub the husk off and 
if the peanuts are about as brown as the husk, they are 
done. Set the kettle off the fire and take the paddle 
out and pour the batch on an oiled slab between iron 
bars. Have the short bars moved up toward the middle 
of the slab, just so it will hold the batch when you pour 
the batch out of the kettle. Take the palette knife (if 
you have one) and scrape the candy and peanuts out of 
the kettle, take the palette knife and spread the batch 
out over the slab, you can move the bars up or back to 
suit. Make the batch any thickness you wish. Let it 
lay for a few minutes to cool, then take the bars off the 
slab and take the batch knife and cut the candy in strips 
about two (2) inches wide and then cut the strips in 
bars six (6) inches long, they are then ready to sell. 



ENGLISH WALNUT BARS 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Four Ounces Butter; 

Two Pints Water; 

Two Pounds Shelled Walnuts. 

Put five (5) pounds granulated sugar, three (3) 
pounds glucose, four (4) ounces butter, two j(2) pints 
water in the kettle, set on a good fire, stir until it starts 
to boil, wipe down inside of kettle and cover it up for a 



116 THE MARVEL CANDY INSTRUCTOR 

few minutes, remove cover, put the thermometer in and 
boil to two hundred and ninety (290) degrees, take the 
thermometer out, stir two (2) pounds English walnut 
meats in the batch, take paddle out and pour on an oiled 
slab Between iron bars. If any of the nut meats stick 
to the kettle, take the palette knife and scrape them out 
on the batch, spread the batch out and finish same as 
the Blanch Almond bars. 



BLACK WALNUT BARS 

Make them the same as the English Walnut, ex- 
cept the nuts. Use black walnuts. 



HICKORYNUT BARS 

Make them the same as the walnuts, only use hick- 
orynuts instead of the walnuts. 



ALMOND BARS 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Two Pounds Almonds; 

One Quart Water. 
Put five (5) pounds granulated sugar, three (3) 
pounds glucose, one (1) quart water in the kettle and 
set it on a good fire. Stir until it starts to boil, take 
paddle out and wash down the sugar from the inside of 
kettle, put cover on for a few minutes, when you remove 
cover put the thermometer in the kettle and let the batch 
boil to two hundred and ninety (290) degrees ; take the 
thermometer out and put in two (2) pounds of shelled 
almonds and stir them through the batch well for a few 
minutes, or until they start to turn brown, then set the 



THE MARVEL CANDY INSTRUCTOR 117 

kettle off the fire and take the paddle out, then pour or 
scrape the batch out with the palette knife on an oiled 
slab between iron bars, set the bars as near the size of 
the batch as possible. After pouring the batch out, take 
the palette knife and spread it out thin or about one-half 
inch thick, move bars up or back to suit, when it cools 
off a little, take the bars away and cut the batch in strips 
two (2) inches wide with the batch knife, then cut the 
strips in bars six (6) inches long, then they are ready to 
use. 



BLANCHED ALMOND BARS 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Four Ounces Butter; 

Two Pints Water; 

Two Pounds Blanched Almonds. 
Take two [(2) pounds shelled almonds, blanch (see 
blanched almonds) and set them to one side. Take 
five i(5) pounds granulated sugar, three (3) pounds glu- 
cose; four (4) ounces good butter and two (2) pints 
water and put it in the kettle, set it on a good fire, stir 
until it starts to boil, wash down the sugar from kettle, 
put cover on, let boil a few minutes, then remove cover, 
put the thermometer in the kettle, boil to two hundred 
and eighty-five (285) degrees, add the two (2) pounds 
blanched almonds and stir a few minutes or until the al- 
monds start to turn brown, set the kettle off the fire, 
take paddle out and pour the batch on the oiled slab be- 
tween iron bars, take the palette knife and spread it out 
to fill the space between the iron bars, have your iron 
bars set to make the candy about one-half inch thick. 
If you fail to set them just right at first, you can move 
one of them up when you go to spread the batch out. 
Let it lay for a few minutes to cool, but do not let it get 



118 THE MARVEL CANDY INSTRUCTOR 

cold, as you can not finish it right. You can tell when 
it is cool enough to handle by moving one of the iron 
bars and if the edges spread out, put the bar back and 
try it again soon, as it cools quickly. If the batch does 
not run or spread out, take all of the iron bars off and 
take the batch knife and cut strips about two (2) inches 
wide and clear across the batch. After the batch is cut 
in strips, take the strips and cut them in two or three 
pieces (or bars) six (6) or eight (8) inches long, accord- 
ing to the length of the strips. If the batch is too soft 
in the middle to cut when you first try it, cut the end or 
outside edges as it cools on the outside edges first. Af- 
ter you have the outside cut, then you can cut clear 
across, as by that time the center will be cool enough to 
cut. When they are all cut in bars and cold, you can 
lay them on pans. 



COCOANUT BARS 

Five Pounds Granulated Sugar; 

Three Pounds Glucose ; 

Two Pounds Sliced Cocoanut; 

One Quart Water. 
Put five t (5) pounds granulated sugar; three (3) 
pounds glucose; one (1) quart water in the kettle, set 
the kettle on a good fire stir until it starts to boil, take 
the paddle out and wash the inside of the kettle down, 
then put the cover on for a few minutes to steam the 
sugar down from the inside of the kettle, remove cover 
and put the thermometer in the kettle and boil it to 
two hundred and ninety-five (295) degrees, take the 
thermometer out and stir into the batch two (2) pounds 
sliced cocoanut, stir until the cocoanut gets a nice brown 
color, set the kettle off and take the paddle out, then 
pour the batch out' on an oiled slab between iron bars, 
have the bars set to hold the size batch that you are 



THE MARVEL CANDY INSTRUCTOR 119 

making ; if you should miss it, you can move the bars up 
or back to suit the size of the batch. Take the palette 
knife and scrape out of the kettle what remains of the 
batch, then take the palette knife and spread the batch 
out over the slab until it is about one-half inch thick, 
let cool a little, then take the iron bars from the batch 
and cut it in strips with the batch knife about two (2) 
inches wide and then cut the strips in bars six (6) inch- 
es long. 



PEANUT BRITTLE. 

Five Pounds Granulated Sugar; 

Two and a Half Pounds Glucose; 

One Quarter Teaspoonful Cream-of-Tartar ; 

Two Pints Water; 

One-Half Pound Butter; 

One-Half Pound Molasses ; 

Two Ounces Baking Soda; 

Three Pounds Peanuts. 
Take three (3) pounds Spanish shelled peanuts, 
roast and blanch them good and clean, grind them in the 
nut grinder, use the coarse knives on the grinder, after 
you grind them put two (2) ounces baking soda in them, 
and set to one side, and put five (5) pounds granulated 
sugar; two and a half (2 1-2) pounds glucose; one-quar- 
ter (1-4) teaspoonful cream-of-tartar ; two (2) pints 
water in the kettle and set it on the fire, stir with pad- 
dle until it starts to boil, take paddle out and put the 
cover on, let it boil a few minutes, remove the cover, put 
the thermometer in the batch and cook to two hundred 
and fifty (250) degrees, put one-half pound good butter 
and one-half pound molasses in the kettle, take paddle 
and stir until done. Cook to two hundred and ninety 
(290) degrees, take the thermometer out, set kettle off 
the fire and stir the peanuts and baking soda into the 



120 THE MARVEL CANDY INSTRUCTOR 

batch, then pour out on the oiled slab . Take the palette 
knife and spread the batch over the slab, put gloves on, 
take the batch knife, cut the batch in two and turn it 
over, pull out as thin as you can. When cold, break it 
up into pieces. You should have a warm slab to make 
this batch on. 



MOLASSES PEANUT BRITTLE 

Five Pounds Granulated Sugar; 

Two Pounds Glucose; 

Two Pounds Molasses; 

One Quarter Teaspoonful Cream-of-Tartar ; 

Two Pints Water; 

One-Half Pound Butter; 

Two Ounces Baking Soda; 

Three Pounds Peanuts. 

Take three (3) pounds Spanish shelled peanuts, pre- 
pare them same as for peanut brittle, then put five (5) 
pounds granulated sugar, two (2) pounds glucose, one- 
quarter teaspoonful cream-of-tartar, two (2) pints water 
in the kettle, set on a good fire, stir until it starts to boil, 
put cover on, let boil a few minutes, remove the cover 
and put the thermometer in the batch, boil to two hun- 
dred and sixty (260) degrees, add one-half pound but- 
ter; two (2) pounds molasses, stir and cook to two hun- 
dred and eighty-five (285) degrees, take thermometer 
out, set the kettle off the fire and stir the peanuts and 
baking soda in the batch and pour out on the oiled slab 
and finish same as the peanut brittle. 



WALNUT MOLASSES BRITTLE 

Make this batch the same as the peanut molasses 
brittle, use English Walnuts instead of Peanuts- 



THE MARVEL CANDY INSTRUCTOR 121 

WALNUT BRITTLE 

This batch is made the same as the peanut brittle, 
except the nuts. Use Walnuts instead of the Peanuts. 



HICKORYNUT BRITTLE 

Make it the same as the Peanut Brittle, only use 
Hickorynuts instead of the Peanuts. 



COCOANUT BRITTLE 

Is made the same as the other nut brittle, except 
the nuts. Use Cocoanut instead of the other. 



PEANUT CRISP 

Five Pounds Granulated Sugar; 
Three Pounds Glucose; 
One-Half Pound Butter; 
Two Pounds Molasses; 
Four Pounds Shelled Peanuts; 
Two Ounces Baking Soda; 
Two Pints Water. 

Take four L (4) pounds Spanish shelled peanuts, 
roast and blanch them. Weigh up two ounces baking 
soda, and pour on the peanuts and set aside. Put five 
(5) pounds granulated sugar, three (3) pounds glucose, 
two ^2) pints water in the kettle, set it on the fire, stir 
with the paddle until the sugar is dissolved, or until it 
starts to boil, take paddle out, wash down the inside of 
the kettle, put cover on, let it boil a few minutes, take 
the lid off and put the thermometer in the batch and 
cook to two hundred and fifty (250) degrees, start to 



122 THE MARVEL CANDY INSTRUCTOR 

stirring the batch again and add one-half pound butter 
and two (2) pounds of molasses, stir well until the batch 
is done. When boiled to two hundred and eighty (280) 
degrees take the thermometer out, add the peanuts and 
baking soda, stir good and quick, then pour it out on an 
oiled slab. When you do, pour it all over the slab, set 
the kettle to one side and take the palette knife and 
spread the batch out over the slab, then put your candy 
gloves on and turn the batch over and stretch it out as 
thin as you can. When cold break up in pieces. In 
making this batch it ought to be made after you have 
made several batch, then the slab would be warm. By 
having a warm slab the batch will not get cold so quick- 
ly, that will give you a better chance to pull it out thin, 
as the thinner it is the better it will be; in working with 
this batch, it is necessary to work quickly from the time 
that you add the peanuts to the batch until it is finish- 
ed. 



WALNUT CRISP. 

This crisp is made the same as the peanut, only 
use Walnuts instead of peanuts. 



HICKORYNUT CRISP. 

Make this crisp the same as the other, only use 
Ilickorvnuts. 



COCOANUT STACKS. 

Two Pounds Granulated Sugar; 

Two Pounds Glucose ; 

One Pint Water; 

Four Pounds Long Shredded Cocoanut. 



THE MARVEL CANDY INSTRUCTOR 123 

Put four (4) pounds long shredded cocoanut in a 
kettle or large pan, set it to one side and put two (2) 
pounds granulated sugar, two (2) pounds glucose, one 
(1) pint water in a clean kettle, set on a good fire and 
stir until it starts to boil, take paddle out, wash down 
the inside of kettle, put the thermometer in, boil it to 
two hundred and forty (240) degrees, set off the fire, 
near the pan of cocoanut and take a dipper and dip 
some of the batch (or syrup) out and pour it over the 
cocoanut and stir it up good, so the cocoanut and syrup 
is well mixed together, then pour more syrup over it 
and stir it up well. Continue this until the cocoanut 
sticks together. Try a little of it by taking a fork and 
picking some of it up and if it sticks together, it is all. 
right, and if it falls apart, stir in more syrup and stir 
it through the batch, then take a fork and pick out some 
of the cocoanut and lay it on the slab or some waxed- 
paper to dry. Do not get the stacks too big or they 
will not look well. Make them about the size of a large 
walnut. 



CHOCOLATE COCOANUT STACKS. 

Three Pounds Granulated Sugar; 

One Pound Glucose ; 

One Pint Water; 

Four Ounces Powdered Chocolate ; 

Four Pounds Long Shredded Cocoanut. 

Put three (3) pounds granulated sugar; one (1) 
pound glucose; one (1) pint water in the kettle, have 
four ounces Powdered Chocolate dissolved in a small 
pan 6y putting four ounces powdered chocolate in a 
pan or tin cup, pour about one-half pint hot water, or 
enough to dissolve the chocolate, to make a thin paste, 
then set it to one side to keep warm. Now put your 
kettle with the batch in it on the fire, when it cooks to 



124 THE MARVEL CANDY INSTRUCTOR 

two hundred and thirty-eight (238) degrees, add the 
dissolved chocolate and stir the chocolate in the batch, 
stir and cook to two hundred and forty (240) degrees, 
set the kettle off the fire and finish same as the other 
cocoanut stacks. 



MOLASSES COCOANUT STACKS. 

Two Pounds Granulated Sugar; 

One Pound Glucose; 

One Pound Molasses; 

One Pint Water; 

Four Pounds Long Shredded Cocoanut. 
Have four (4) pounds long shredded cocoanut 
ready same as in the other cocoanut stacks, then put 
two (2) pounds granulated sugar; one (1) pound glu- 
cose; one (1) pound molasses; one (1) pint water in 
the kettle and set it on the fire, cook and finish same as 
the plain cocoanut stack. 



STRAWBERRY COCOANUT STACKS. 

Two Pounds Granulated Sugar; 

Two Pounds Glucose; 

One Pint Water; 

Four Pounds Long Shredded Cocoanut ; 

One Ounce Strawberry Extract; 

Red Coloring. 

Put two pounds (2) of granulated sugar; two (2) 
pounds glucose; one (1) pint water in the kettle and set 
on the fire, cook and finish it same as the plain cocoanut 
stack, only when you set it off the fire, stir one (1) 
ounce Strawberry Extract and a little red coloring in 
the syrup (or batch) and stir well so the coloring will 
get mixed through the batch. Finish same as the other 



THE MARVEL CANDY INSTRUCTOR 125 

stacks. Be very careful in usng the coloring, or you 
may get them too red and then you may not have 
enough coloring in the batch to look right; the amount 
is so small that it is almost impossible to tell just what 
quantity to use, the only way to do is to use your judg- 
ment and with the experience you will soon be able to 
color them right. The Strawberry Cocoanut Stacks 
should be a deep pink when finished. 



STRAWBERRY COCOANUT BLOCKS. 

Two Pounds Granulated Sugar; 

Two Pounds Glucose ; 

One Pint Water; 

Three and a Half Pounds Shredded Cocoanut; 

Strawberry Extract; 

Red Coloring. 

Put two j(2) pounds granulated sugar; two (2) 
pounds glucose, and one (1) pint water in the kettle, 
set it on a good fire, stir until it starts to boil, wash 
down the sugar from inside of the kettle, put the cover 
on and let the batch boil a few minutes, remove cover, 
put the thermometer in the kettle, boil to two hundred 
and forty (240) degrees, set the kettle on a keg or can- 
dy pail, take the thermometer out, put a little red col- 
oring in the batch, add Strawberry Flavoring to suit, 
stir the coloring through the batch, be careful in using 
the coloring as you may get too much in, it only needs 
enough to make the batch a pink when done. The 
batch (or syrup) has to be red before you add the co- 
coanut as the cocoanut will reduce the color. After you 
get the batch colored to suit, add three and a half 
(3 1-2) pounds shredded cocoanut by putting in a little 
at a time, and stir it well, continue adding the cocoa- 
nut until it is all stirred in, then pour or scrape it out 



126 THE MARVEL CANDY INSTRUCTOR 

on the oiled slab, but oil your slab very lightly as it is 
not necessary to have it oiled for this batch as much 
as for most of the others. After the batch is poured 
on the slab take the palette knife and spread it out over 
the slab, then sprinkle granulated sugar over the batch. 
Take the rolling pin and roll it out so it will be about 
three-fourths of an inch thick, put the iron bars up to 
the batch to make it straight, then take the batch knife 
and cut off strips three-fourths of an inch wide and 
cut the strips in square blocks. 



COCOANUT BLOCKS. 

Make this batch the same as the Strawberry, only 
omit the coloring and flavoring. 



COCOANUT SQUARES. 

Four Pounds Granulated Sugar; 

Two Pounds Glucose; 

One and a Half Pints Water; 

One Pound Macaroon Cocoanut. 
Put four (4) pounds granulated sugar; two (2) 
pounds glucose, one and a half (1 1-2) pints water in 
the kettle, set on a good fire, stir until it starts to 
boil, wipe down the inside of kettle, put cover on, let 
boil a few minutes, remove cover, put the thermometer 
in the batch and boil it to two hundred and ninety (290) 
degrees, take the thermometer out, add one (1) pound 
Macaroon Cocoanut, stir it through the batch, take 
paddle out, and pour the batch over the oiled slab be- 
tween iron bars, take the palette knife and scrape the 



THE MARVEL CANDY INSTRUCTOR 127 

remaining cocoanut out of the kettle, and set it back 
out of the way. Take the palette knife and spread the 
batch over the slab very thin, remove the iron bars, and 
take the caramel cutter and roll it over the batch until 
it is marked very plain, then mark across the other 
way. Take the palette knife and run under the batch 
to loosen it from the slab, let lay on the slab until it is 
cold, then break the batch up in square pieces ; it is 
then ready to use. 



BUTTER SCOTCH SQUARES 

Four Pounds Granulated Sugar; 
One Pound Glucose ; 
Twelve Ounces Butter; 
One-half Ounce Fine Table Salt; 
One and a Half Pints Water. 

Put four .(4) pounds granulated sugar; one (1) 
pound glucose; one-half (1-2) ounce fine table salt; one 
and a hal'f (1 1-2) pints water in the kettle, then set the 
kettle on a good fire, stir until it starts to boil, take the 
paddle out, wipe down the sides of the kettle, and put 
the cover on. Let boil a few minutes, then take the 
cover off, put thermometer in and cook the batch to two 
hundred and seventy (270) degrees, put in twelve (12) 
ounces butter, stir and cook to three hundred (300) de- 
grees, pour out on an oiled slab between iron bars, take 
the palette knife and spread the batch out over the slab 
as thin as you can, mark it with the caramel cutter by 
rolling the cutter across from one side of the batch to 
the other, then across the other way, and that will make 
it in squares, then break the batch up in square pieces by 
breaking it where it is marked. 



128 THE MARVEL CANDY INSTRUCTOR 

BUTTER SCOTCH WAFERS. 

Four Pounds Granulated Sugar; 

One Pound Glucose; 

Twelve Ounces Butter; 

One-half Ounce Salt ; 

One and a Half Pints Water; 

One-half Teaspoonful Ground Ginger. 

Put four (4) pounds granulated sugar; one (1) 
pound glucose; one-half ounce salt; one and a half 
(1 1-2) pints water in the kettle, set it on a good fire, 
stir until it starts to boil, cover the kettle over, let boil 
a few minutes to steam down the sides of the kettle, re- 
move the cover, put the thermometer in the batch, cook 
it to two hundred and sixty-five (265) degrees, add 
twelve (12) ounces good butter, cut up in small pieces 
to the batch, and stir until it boils to two hundred and 
eighty-five (285) degrees, set off the furnace, take the 
thermometer out and stir in one-half teaspoonful ground 
ginger. Have the funnel dropper and stick ready, warm 
the dropper, put the stick into its place, take a dipper 
and dip some of the batch into the funnel dropper, hold 
the funnel over a clean slab |(the oiled slab will do, but 
wipe it with a cloth to get most of the oil off), with one 
hand take the other hand and pull the funnel stick up a 
little to let a little of the batch out, about enough to 
make a wafer the size of a half dollar, continue dropping 
until the funnel is empty, then put more of the batch in 
it and drop it out. If the batch gets too stiff to drop, 
set the kettle on the fire and stir it up a little, the best 
way is to have a pan of hot water to set the kettle in, 
and put the pan on the fire to keep the water hot. Do 
not put too much in the dropper at a time as it will get 
cold. In making these wafers, you must work fast as 
the batch will get stiff if it sets too long. 



THE MARVEL CANDY INSTRUCTOR 129 

WALNUT BUTTER SCOTCH WAFERS 

Four Pounds Granulated Sugar; 

One Pound Glucose; 

Twelve Ounces Butter; 

One-half Ounce Salt; 

One and a Half Pints Water; 

One Pound English Walnut Meats. 

Take one (1) pound of English Walnuts and grind 
them up fine, set to one side and put four (4) pounds 
granulated sugar; one (1) pound glucose; one-half 
ounce salt; one and a half (1 1-2) pints water in the ket- 
tle, set on the furnace over a hot fire, stir until it boils, 
wash down the sides of kettle, put cover on, boil a few 
minutes, remove cover and put the thermometer in, 
cook to two hundred and sixty-five (265) degrees, add 
twelve (12) ounces good butter (cut in small pieces) to 
the batch, stir to two hundred and eighty-five (285) de- 
grees, take the thermometer out, set the kettle in a pan 
of hot water and stir one (1) pound ground English wal- 
nut meats in the batch and finish same as the Butter 
Scotch Wafers. 



OLD FASHIONED BUTTER SCOTCH. 

Four Pounds Granulated Sugar; 
Three Pounds Brown Sugar; 
Three Pounds Glucose ; 
One Pound Butter; 
Two Pints Water ; 
One Pound Molasses. 

Put four (4) pounds granulated sugar; three (3) 
pounds brown sugar ; three [(3) pounds glucose ; two (2) 
pints water in the kettle, set on a good fire, take paddle 
and stir until it starts to boil, clean the inside of kettle 
so it will be free from sugar, put the cover on, let the 



130 THE MARVEL CANDY INSTRUCTOR 

batch boil a few minutes to steam down the inside of 
kettle, remove cover, put the thermometer in, boil to 
two hundred and forty-five (245) degrees, have one (1) 
pound good butter cut up in small pieces, add it, and 
one (1) pound molasses at two hundred and forty-five 
(245) degrees, stir until the batch cooks to two hundred 
and seventy (270) degrees, set the kettle off the fire, 
take the thermometer and paddle out, pour the batch on 
an oiled slab between iron bars, take the palette knife 
and spread it out over the slab until it is about one- 
fourth of an inch thick, have the bars set to fit the 
batch, let the batch cool a little, remove the iron bars, 
and take the batch knife and cut strips off about one 
and a quarter (1 1-4) inch wide, then cut the strip in 
pieces two (2) inches long, wrap or fold them in waxed 
paper. Have the paper cut in pieces 3 1-2 inches by 4 
inches, lay the piece of candy on the paper long ways 
with the paper, then fold the paper over the candy the 
short way of it, then fold the corners over and fold the 
paper over the end of the piece of candy, then lay it with 
the folded paper under the piece, that will keep it from 
unwrapping. 



HOREHOUND SQUARES 

Eight Pounds Granulated Sugar; 
One Teaspoonful of Cream-of-Tartar ; 
Three Pints Water; 
Ten Ounces Horehound Herbs; 
Caramel Coloring. 

Put ten (10) ounces of horehound herbs in a can or 
stew pan that will hold about one gallon, pour one-half 
gallon of hot water over it and set on the fire to steep. 



THE MARVEL CANDY INSTRUCTOR 131 

Let the water boil until it has almost boiled dry, but do 
not let it boil dry. Take a long handled spoon and stir 
the herbs up from the bottom of the pan once in a 
while to keep them from burning, keep a cover over the 
pan while boiling to keep the strength of the horehound 
in the pan. When it has boiled enough, set it in a cool 
place to get cold, when cold squeeze the liquid out of the 
herbs and strain it, and set it to one side. Then put 
eight (8) pounds granulated sugar; one (1) teaspoonful 
cream-of-tartar ; three [(3) pints water and enough cara- 
mel coloring ( see caramel coloring) to color the batch 
very dark, then set the kettle on a good fire, stir until 
the batch starts to boil, then clean inside of the kettle 
so that there will be no sugar upon the inside, take pad- 
dle out, and put cover on for a few minutes, then re- 
move the cover from kettle and put the thermometer in, 
and when it boils to three hundred degrees (300) pour 
the horehound liquid in the kettle. You will notice 
that the mercury in the thermometer has dropped sever- 
al degrees, that will not harm the candy. After you 
pour in the liquid take the paddle and stir it until it 
boils to three hundred and twenty (320) degrees, then 
set it off the fire, take the paddle out and pour the batch 
on an oiled slab between iron bars, pour the batch as 
thin as possible, let cool, but a very little, as soon as you 
can take the iron bars from the batch do so, take the 
caramel cutter and roll it across from one side to the 
other. After marking across one way, then mark it 
the other way and that will make the squares about 
three-fourths of an inch square or the size of the mark- 
er. Run the marker over the batch several times until 
it is cold and well marked, then run the palette knife 
under the batch to loosen it from the slab. After it is 
cold you can break it up in squares as it will break 
where you mark it ; that is if you mark it good and deep. 



132 THE MARVEL CANDY INSTRUCTOR 

FLAT HOREHOUND STICKS 

To make flat horehound sticks, make the batch the 
same as for squares, only when you pour it on the slab 
do not spread it as thin as for squares, move the short 
bars up so it will make the batch one-quarter of an inch 
thick or over (you can make it just as thick as you wish, 
as the thicker the batch, the larger the sticks will be, 
and when it cools a little, take the iron bars away and 
mark it with the caramel cutter, mark it with the cutter 
one way then take the batch knife and mark it across 
the other way. Make your mark with the batch knife 
as far apart as you want your sticks to be long. Four 
and a half (4 1-2) inches is about the right length for a 
stick of candy. In marking your batch, be sure and do 
not let it get cold before you get it marked. If it does, 
it will not break right. After you get it well marked 
run the palette knife under the batch to loosen it from 
the slab, and when it gets too hard to mark any more 
let it get cold and then slide the batch over until one 
of the marks is at the edge of the slab, then the part 
that extends over the slab will break off by letting your 
hands down a little. After this is done, you can break 
the strips up in sticks, but great care must be taken or 
the sticks will break up in pieces. 



CINNAMON SQUARES 

Five Pounds Granulated Sugar; 
One-half Teaspoonful Cream-of-Tartar ; 
One Quart Water; 
Cinnamon Oil; 
Red Coloring. 



THE MARVEL CANDY INSTRUCTOR 133 

Put five (5) pounds granulated sugar; one-half (1-2) 
teaspoonful cream-of-tartar ; one (1) quart water in the 
kettle, then set the kettle on a good fire, stir until it 
starts to boil, take paddle out and wipe down the sides 
of kettle ; put the cover on and boil a few minutes, then 
remove cover, put thermometer in, let cook to two hun- 
dred and ninety-five (295) degrees, put in enough red 
coloring to color a deep red, put- in about ten (10) drops 
of cinnamon oil (or enough to flavor to suit), then cook 
the batch to three hundred [(300) degrees, pour it on an 
oiled slab between iron bars, take the palette knife and 
spread the batch out thin, then take the caramel cutter 
and mark it across both ways, always run the marker 
over the batch several times so you get it marked good. 
Run the palette knife under the batch to keep it from 
sticking, when cold break it up in squares. 



CINNAMON WAFERS' 

Five Pounds Granulated Sugar; 
One-Half Teaspoonful Cream-of-Tartar ; 
Two Pints Water; 
Cinnamon Oil ; 
Red Coloring. 

Put five (5) pounds granulated sugar; one-half (1-2) 
teaspoonful cream-of-tartar; two (2) pints water in the 
kettle set on the furnace, over a good fire, stir until it 
boils, wash the inside of kettle, cover it up, let boil a 
little, remove cover, put the thermometer in, boil to two 
hundred and eighty-five .(285) degrees, set the kettle in 
a pan of hot water, add a few drops of cinanmon oil, and 
oolor to make it red, stir so the batch will be colored 
the same all through, finish same as the Butter Scotch 
Wafers 



134 THE MARVEL CANDY INSTRUCTOR 

LEMON SQUARES. 

Four Pounds Granulated Sugar; 

One Pound Glucose ; 

Lemon Oil ; 

One and a Half Pints Water; 

Yellow Coloring. 
Put four (4) pounds granulated sugar; one (1) 
pound glucose; one and a half (1 1-2) pints of water in 
the kettle, set it on a good fire, stir until it starts to boil, 
take paddle out and wash down the sugar from inside of 
kettle, put cover on for a few minutes, when you remove 
the cover put the thermometer in the kettle, and let the 
batch boil to three hundred (300) degrees, add about 
ten ^10) drops of Lemon Oil and a little yellow color- 
ing, set the kettle off the fire and take the paddle out 
and pour the batch on an oiled slab between iron bars, 
pour the batch as thin as possible, let cool, but a very 
little, as soon as you can take the iron bars from the 
batch do so. Take the caramel cutter and roll it across 
from one side to the other. After marking across one 
way, then mark it across the other way, and that will 
make the squares. Run the marker over the batch sev- 
eral times until it is cold and well marked, then run the 
palette knife under the batch to loosen it from the slab. 
When it gets cold you can break it up. 



VANILLA CARAMELS (Plain). 

Five Pounds Granulated Sugar; 
Three Pounds Glucose; 
Two Pints Water; 
Three Ounces Suet ; 
One-Half Ounce Vanilla. 



THE MARVEL CANDY INSTRUCTOR 135 

Put five (5) pounds granulated sugar; three (3) 
pounds glucose; three (3) ounces suet; two (2) pints 
water in the kettle, set on a good fire, stir until it starts 
to boil, wash the inside of kettle, cover up a few min- 
utes, remove cover, put the thermometer in, boil to two 
hundred and fifty-two (252) degrees, take the thermom- 
eter out, add one-half ounce Vanilla Extract, and pour 
batch on an oiled slab between iron bars, have the bars 
set to hold the batch. If you fail to have them set right 
at first, move one of them up enough to make the batch 
about one-half inch thick. Take the palette knife and 
spread it out over the slab to fill it, making it of the 
same thickness all over the slab, let lay until almost 
cold, then take the caramel cutter and mark it by roll- 
ing the cutter over it one way, then across the other 
way, marking it in squares. Let it set until cold enough 
to stand up when cut. Remove iron bars and take the 
batch knife and cut strips off where the batch is marked, 
then cut the strips at the other marks by laying them 
on the work bench and taking the batch knife and cut 
the strips up by taking the knife and as you cut down 
through the strip, shove the knife across it, that will 

cut the caramel in a nice square three-fourths of an 
inch by one-half inch thick (have some waxed paper 
cut in pieces two and a half (2 1-2) inches wide, three 
(3) inches long) take the paper in one hand and lay the 
caramel on it, fold the paper over the caramel, then 
take one finger and press the paper down and fold the 
corners in, then fold the pointed ends of the paper un- 
der the caramel and lay it down, with the pointed ends 
folded under the caramel. Take another paper and car- 
amel, proceed until all are wrapped. Wrap as you cut 
them. 



136 THE MARVEL CANDY INSTRUCTOR 

PEANUT CARAMELS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose ; 

Two Ounces Butter; 

Three Pints Cream ; 

One Pint Water; 

Two and a Half Ounces Suet; 

Two and a Half Pound Blanched Peanuts. 

Have two and a half (2 1-2) pounds Spanish Shelled 
Peanuts roasted and blanched; then put five (5) pounds 
granulated sugar; three (3) pounds glucose; two (2) 
ounces good butter, three (3) pints good cream, one (1) 
pint of water and two and a half (2 1-2) ounces suet in 
the kettle, set on the furnace over a good fire, start to 
stir at once and stir until done. When it starts to boil, 
it will soon boil up well on the kettle and then it will 
drop down again. When it does, wash down the sides 
of the kettle. The longer it boils the thicker it will get. 
When it starts to get thick, lift the paddle up out of the 
batch and if it runs off the paddle thin and freely it is 
not near done, but if it runs off thick and slow it is cook- 
ing near a ball. Then have a pan of cold water near, 
dip your hand in the water to get it wet, then dip down 
in the batch with two of your w r et fingers, deep enough 
to get a little of the batch on the end of them, and then 
take them out quickly and put them in the water. Take 
your thumb and finger and roll it into a ball. If it is 
not very stiff, let it cook a little longer, then try (or test) 
it again ; but always have your hand wet when you dip 
into the batch and dip into it quickly and back into the 
cold water again. By doing this you will not burn 
yourself. When you can roll some of the batch up in a 
very stiff bali (but not a hard ball) it is done, then pour 
and stir the peanuts into the batch well and set the ket- 
tle off the furnace and take the paddle out. Pour the 



THE MARVEL CANDY INSTRUCTOR 137 

batch out on an oiled slab between iron bars (have your 
bars set to hold the batch so it will be about one-half 
inch thick, if you should fail to get them set right at 
first, you can move one of the bars up or back to suit) ; 
take the palette knife and spread the batch out and finish 
same as the Plain Vanilla Caramels. 



CHOCOLATE CARAMELS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Two Ounces Butter; 

Three Pints Cream; 

One Pint Water; 

Two and a Half Ounces Suet; 

Three Ounces Powdered Chocolate. 

Have three (3) ounces of powdered chocolate (or 
cocoa) dissolved by putting the chocolate in a small pan 
and pour about one-half pint boiling water over it, a 
little at a time, stir with a spoon until dissolved, set it 
to one side; and put five (5) pounds granulated sugar; 
three (3) pounds glucose; two (2) ounces butter; 
three (3) pints good cream; one (1) pint water and two 
and a half (2 1-2) ounces suet in the kettle, set on a good 
tire, stir until done. By testing as stated in the peanut 
caramel recipe when done, stir in the dissolved choco- 
late. When well stirred set the kettle off, take the pad- 
dle out, pour on an oiled slab between iron bars, finish 
as the Plain Vanilla Caramels are finished. 



138 THE MARVEL CANDY INSTRUCTOR 

VANILLA CARAMELS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Two Ounces Butter; 

Three Pints Cream ; 

One Pint Water; 

Two and a Half Ounces Suet; 

One-half Ounce Vanilla Extract. 

Put five (5) pounds granulated sugar; three (3) 
pounds glucose ; two (2) ounces butter ; three (3) pints 
rich cream, one (1) pint water and two and a half 
(2 1-2) ounces suet in the kettle, set on a hot fire, stir 
until done. When it boils up and drops, wipe the inside 
of kettle when it cooks to a good stiff ball, as stated in 
peanut caramels, add one-half ounce Vanilla Extract, 
set the kettle off the fire, take paddle out, pour on an 
oiled slab between iron bars, finish same as the plain 
Vanilla Caramels. 



COCOANUT CARAMELS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose ; 

Two Ounces Butter ; 

Three Pints Cream ; 

One Pint Water; 

Two and a Half Ounces Suet. 

One and a Quarter Pounds Shredded Cocoanut. 

Weigh out one and one-fourth (1 1-4) pounds 
shredded cocoanut, set near by and put five (5) pounds 
gaiiulated sugar; three (3) pounds glucose; two (2) 
ounces butter; three (3) pints cream; one (1) pint 
water and two and a half (2 1-2) ounces suet in the ket- 



THE MARVEL CANDY INSTRUCTOR 139 

tie, set on a good fire, stir until done, wipe down the 
sides of the kettle after the batch has boiled up and 
dropped. When it cooks to a good stiff ball (as stated 
in the peanut caramels) stir in the shredded cocoanut, 
take paddle out, pour on an oiled slab between iron bars, 
linish like the plain Vanilla Caramels. 



WALNUT CARAMELS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Two Ounces Butter; 

Three Pints Cream ; 

One Pint Water; 

Two and a Half Ounces Suet; 

One Pound English Walnut Meats. 

Put five (5) pounds granulated sugar; three (3) 
pounds glucose; two (2) ounces butter; three :(3) pints 
cream; one (1) pint water and two and a half (2 1-2) 
ounces suet in the kettle, set on a good fire, stir until 
done. When it boils up and drops, clean the sugar down 
on the inside of kettle. When it cooks to a good stiff 
ball, stir into the batch one (1) pound English Walnut 
meats (have the walnut meats broken up in pieces be- 
fore hand, lay the meats on the work bench and take 
the rolling pin and roll them until they are broken up 
in pieces). Take paddle out and pour on an oiled slab 
between iron bars, finish same as you do the Plain Va- 
nilla Caramels. You can make almond or any other 
kind of nut caramels out of this formula by using al- 
monds or any other nut meats instead of English Wal- 
nuts. 



140 THE MARVEL CANDY INSTRUCTOR 

CHEWING CARAMELS. 

Six Pounds Granulated Sugar; 
Four and a Half Pounds Glucose; 
Two Ounces Suet ; 
One-Fourth Pound Butter; 
One and a Half Pints Water ; 
One Quart Cream ; 
Two Ounces Gelatine ; 
One Ounce Vanilla Extract. 

Dissolve two (2) ounces gelatine in about one- 
half pint hot water, set it where it will keep warm. 
Now put six (6) pounds sugar; four and a half (4 1-2) 
pounds glucose ; two (2) ounces suet ; one-fourth pound 
butter; one and a half (1 1-2) pints water; one (1) 
quart cream in the kettle, set it on the furnace over a 
hot fire, stir until it is done, put the thermometer in the 
batch when it starts to boil, and cook it to two hundred 
and fifty (250) degrees, then add the dissolved gelatine. 
Be sure and have it thin. Stir well while pouring it in 
the batch. The mercury in the thermometer will drop 
down several degrees when the gelatine is added. When 
it boils to two hundred and fifty-two (252) degrees, or 
a good ball, pour on an oiled slab between iron bars, 
turn in the edges as they cool. When cool or stiff 

enough to handle, pull and flavor with one-half ounce 
of Vanilla Extract on the hook. When well pulled, 
put back on the slab again, flatten it down by pulling 
it out over the slab until it is about one-half inch thick, 
take the rolling pin and roll it good to make it about 
the same thickness all over the slab, mark and finish it 
same as the Plain Vanilla Caramels. 



THE MARVEL CANDY INSTRUCTOR 141 

STRAWBERRY CARAMELS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Two Ounces Butter; 

Three Pints Cream ; 

One Pint Water; 

Two and a Half Ounces Suet; 

One-Half Ounce Strawberry Extract. 

Red Coloring. 

Put five (5) pounds granulated sugar; three (3) 
pounds glucose; two (2) ounces butter and three (3) 
pints cream; one (1) pint water and two and a half 
(2 1-2) ounces suet in the kettle, set on the furnace over 
a good fire, stir until done. When it boils up and drops, 
wipe down the inside of the kettle, cook to a good stiff 
ball, and stir into the batch one-half ounce Strawberry 
Extract and enough red coloring to make it a deep pink. 
Set the kettle off the furnace, take paddle out and pour 
the batch on an oiled slab between iron bars, finish same 
as the plain Vanilla Caramels. By changing the color 
and flavor in this recipe you can make a number of 
kinds of caramels. 



HICKORYNUT CARAMELS 

Make these caramels like the walnuts, only omit 
the walnuts and use Hickorynuts. 



142 THE MARVEL CANDY INSTRUCTOR 

UNWRAPPED VANILLA CARAMELS. 

Five Pounds Granulated Sugar; 

Three Pounds Glucose; 

Two Pints Water; 

Four Ounces Suet ; 

Eight Ounces Butter; 

Four Pints Cream ; 

Four Ounces Flour; 

One Ounce Vanilla Extract. 

Put five (5) pounds of Granulated Sugar; three (3) 
pounds glucose ; and two (2) pints of water in the ket- 
tle, set it on a good fire and stir until it starts to boil, 
then wipe down the inside of the kettle and put the 
cover on for a few minutes or until the sides of the 
kettle are free from sugar, then remove the cover and 
cook the batch to a very soft ball ; then add four (4) 
ounces of suet and eight (8) ounces of good butter 
(which has been cut up in small pieces) to the batch 
and start to stirring it again, and stir until the batch is 
done. After the butter and suet is about all dissolved, 
add one (1) pint of the cream and boil for a while or 
until the batch starts to boil down, (when the cream 
starts to boil, the batch will boil up for a few minutes 
then it will go down again) then add another pint of the 
cream and boil as before. Continue this until the four 
(4) pints of cream are all used up. When you get two 
(2) pints of the cream boiled in the batch, let your 
helper or somebody put four (4) ounces of flour in a 
stew pan or bowl and dip some of the batch out of the 
kettle and put it in the stew pan with the flour and stir 
it up and add a little more of the batch and stir it up 
and add more of the batch. Continue this until you 
have a thin paste made of the flour, then add one (1) 
ounce of Vanilla Extract to the flour batch and set it 
to one side until the caramel batch has cooked to a stiff 



THE MARVEL CANDY INSTRUCTOR 143 

ball (test the unwrapped caramels the same as the 
wrapped caramel batches, only they should be cooked a 
little higher than the wrapped ones, but not too high, 
or they will be too hard) then pour the paste batch into 
the kettle gradually and stir it through the batch well, 
then test it again and cook it to a very stiff ball, pour 
it on an oiled slab between iron bars ; when cool enough 
to mark, take the caramel cutter and mark it the same 
as the other caramel batches. When it is almost cold 
cut it in squares and lay them on trays or anything. 
These caramels do not need to be wrapped, but do not 
pile them up or they may stick together. 



CHOCOLATE UNWRAPPED CARAMELS. 

Make this batch the same as the Vanilla Unwrap- 
ped Caramels, except the flavor. Add four (4) ounces 
Powdered Chocolate to the flour before you make a paste 
of it. Make a paste of the flour and chocolate and add 
it to the batch as stated in Vanilla Unwrapped Cara- 
mels. 



STRAWBERRY UNWRAPPED CARAMELS. 

Make this batch the same as the Vanilla only add 
Strawberry instead of the Vanilla Extract, and color 
the batch a deep pink, just before you test it the last 
time. 



ENGLISH WALNUT UNWRAPPED CARAMELS. 

This batch is made the same as the Vanilla only 
omit the Vanilla and add one and a quarter (1 1-4) 
pounds of English Walnut Meats to the batch just be- 
fore you take it off. 



144 THE MARVEL CANDY INSTRUCTOR 

HICKORYNUT UNWRAPPED CARAMELS. 

Make this batch like the walnuts, except the nuts. 
Use Hickorynuts. 



PEANUT UNWRAPPED CARAMELS. 

Make this batch the same as the other unwrapped 
caramels, use two (2) pounds roasted peanuts instead 
of the other kind of nuts. 



COCOANUT UNWRAPPED CARAMELS. 

This batch is made like the other unwrapped cara- 
mels, except the nuts, use one (!) pound short shred- 
ded cocoanut. 



AFTER MEAL MINTS. 

Four and a Half Pounds Granulated Sugar; 

One Pound Glucose; 

One and a Half Pints Water; 

Four Ounces Butter; 

Peppermint Oil. 
Put four and a half (4 1-2) pounds granulated su- 
gar; one (1) pound glucose, and about one and a half 
(1 1-2) pints of water in the kettle, set it on a hot fire, 
stir until it starts to boil, put the thermometer in, cook 
the batch to two hundred and seventy (270) degrees, 
set the kettle off the fire and add four (4) ounces of 
good butter, which should be cut in small pieces, stir 
it through the batch well and pour it out at once on an 
oiled slab between iron bars,, turn in the edges as they 



THE MARVEL CANDY INSTRUCTOR 146 

cool, when cool or stiff enough to handle, pull on the 
hook until white, flavor with enough peppermint oil 
to suit, flavor while pulling, when well pulled lay it on 
the work-bench in a long round mass, spin out a long 
round piece about the size of your little finger, cut in 
pieces about one-half inch long, then roll them in pow- 
dered sugar and let them lay about thirty hours, then 
put them in the sieve and dust the loose sugar off. They 
are then readv to use. 



CENTER CREAM. 

Five and a Half Pounds Granulated Sugar; 
One Pound Glucose ; 
Two Pints Water. 

This batch is poured on the cream slab that I speak 
of in article on Marble Slabs, this is the wet slab. Be- 
fore you get the batch ready, see that the slab is good 
and clean, then sprinkle it with cold water, but not too 
wet, just so it is good and damp. If you have a slab 
like the one that I speak of in article on Slab Table, it 
will always be ready, but if you use the slab bars, be 
sure that the bars are on the slab (see Articles on Mar- 
ble Slabs and Slab Table) after you have the Cream Slab 
ready, put five and a half (5 1-2) pounds granulated 
sugar; one (1) pound glucose and two (2) pints water 
in a clean kettle, set it on the furnace over a hot fire, 
stir until it starts to boil, in stirring this batch it is a 
good idea to stir so the water that is in this batch will 
splash upon the sides of the kettle, by doing that it will 
wash down the sugar that sticks to the sides of the ket- 
tle. Just before the batch starts to boil take the kettle 
washer, dip it in some water to get it damp or just wet 
enough to wipe the inside of the kettle, to clean it of the 
sugar that sticks to it; just as it starts to boil, you will 



146 THE MARVEL CANDY INSTRUCTOR 

see a scum on the batch, skim it off. Do this as soon as 
it starts to boil, as this cream should not be disturbed af- 
ter it starts to boil. Put the cover on the kettle as soon as 
possible after it starts to boil, let the cover remain on 
the kettle for about five minutes or until the steam 
comes up freely from the cracks that may be in or 
around the cover. Remove cover and put the thermom- 
eter in the batch, boil it to two hundred and thirty- 
eight (238) degrees, see that the cream slab is still wet, 
pour the batch out on the slab. Do this quickly and do 
not let the dripping from the kettle drop in the batch or 
on the slab, or it may cause the batch to grain. Pour 
the batch on the slab so it will spread out thin, then let 
it get cool . You can test it by holding the back of your 
hand on or over the batch and if it does not stick to 
your hand or feel very warm, it is ready to cream. To 
cream a batch, take the cream paddle '(see cream pad- 
dle) and run the paddle part down along the edge of 
the batch so that you catch the edge of the batch a lit- 
tle, say three or four inches in from the edge, but never 
run the paddle down through the middle of the batch, 
around the edges always. Now as you run the paddle 
down one side or edge you will get some of the batch 
on the paddle, turn the paddle over on the batch and 
draw it back to where you started from and turn the 
paddle back on the slab and run it down along the edge. 
Turn it over on the batch as before. Continue this 
from four to five times at one end of the slab, then go 
to tfie other end and proceed the same way, only on the 
other side of the batch, and after you make about five 
strokes go to the other end again and continue this 
work until the batch turns to a lump. By changing 
ends as stated above it will keep the batch in the middle 
of the slab, but in creaming a batch care should be taken 
and not get the batch all over the slab as you will waste 
it. Every time that you make a stroke with the paddle 



THE MARVEL CANDY INSTRUCTOR 147 

see that there are none of the batch left on the outside 
of where your paddle went; if you should leave any, 
get it the next time. It takes work to make good cream 
fondant, but you will be well paid for your work as this 
fondant will make nice center for chocolate and bon 
bons. It will go harder at first than it will after you 
make several batches as the experience will help you a 
great deal. When the batch turns to a lump as stated 
above, have an earthen vessel, a crock that is large 
enough to hold the batch is the best, take the pan 
scraper and scrape or scoop it up in the crock. After 
you put all of it in the crock, take a clean towel or a 
heavy piece of muslin, dip it in cold water and then 
wring it out so it will be good and damp but not wet, 
lay the cloth over the cream and tuck the cloth down 
around the inside of the crock so that the cream will 
not get dry and hard on top. Set it to one side for sev- 
eral hours or until next day, then it will be ready to 
use. Fondant is the name of this cream, but I will 
speak of it as center cream in my recipes. It is almost 
impossible to tell the different kinds of candies that can 
be made out of center cream, it is used for centers in 
Chocolate Creams, Cream Bon-bons, etc. In fact it is 
used for all kinds of candies. Where fondant is used 
for a center except for maple cream centers and my 
celebrated Jersey Cream, the first will be found under 
the heading of Maple Center Cream, and the other 
Jersey Cream. But I will give several recipes and in- 
structions for center cream as well as the others ; by 
the time you get so that you can make up all of these 
recipes you will be able to make more from your own 
experience. 



148 THE MARVEL CANDY INSTRUCTOR 

CHOCOLATE FOR COATING. 

There are several kinds of Chocolate, light, dark 
and medium, as well as several grades, but I would not 
advise anybody to use a cheap chocolate. Get a good 
grade of Chocolate coating. You can get it at any Con- 
fectioner's Supply House, or if you only want a little 
you can get it at some of the Confectioners' Stores 
where they make their own candy. Get a sweet choco- 
late for coating and get a medium shade as the light has 
not a very strong flavor, while the dark is too strong or 
bitter for some, while the medium is the choice of most 
of the people, although it is impossible for me to tell 
what kind of chocolate would suit the people in your 
section of the country, as there are some people that 
like the bitter sweet chocolate, the reason that I mention 
the different kinds of chocolate is so that you will see 
what kind is sold mostly. Before you buy your coating 
that is, if you are making candy to sell, for if you get a 
kind that does not take in your locality, it will be hard 
to sell, you can easily see what kind is sold by looking 
around in other stores, but by all means get a good 
quality of coating, or your chocolate creams will not be 
good. After you get your coating and have the cream 
centers ready to coat, get the chocolate warmer ready 
(see Chocolate Warmer), put the chocolate in it (see 
How to Coat Cream Centers, in Chocolate), and after 
you get the chocolate at the right temperature to coat 
the centers and if it should be too thick or stiff to coat 
the centers so they will be nice and smooth, when fin- 
ished, you can add a little cocoa butter to thin it. 
Take about one-half ounce of cocoa-butter to one 
pound of chocolate coating, or enough to just thin the 
coating a little. Be very careful in using the cocoa-but- 
ter, as too much will spoil the looks of the chocolate 
creams when finished. The most of the chocolate coat- 



THE MARVEL CANDY INSTRUCTOR 149 



ing is ready to use when you get it and when melted 
right it is ready to use. The cocoa-butter is used more 
in case you want a very thin coating on the centers. If 
you do, use it sparingly. 



CENTERS FOR CHOCOLATE COATING. 

I will give here a few of the centers that can be 
coated with chocolate. It is not necessary for me to 
try and give a list of everything that can be coated with 
chocolate, as it would take up too much space. After 
you coat all the kinds that I give here you will be able 
to think of, or make other kinds of centers. I will give 
a few plain cream centers. 



VANILLA CREAM CENTERS. 

I will not give the quantity of cream to be used in 
these recipes, as it depends on the size of melting pot 
that you have, as to the quantity of cream to use. Put 
enough cream in the pot to fill it about two-thirds full, 
then melt it as instructed in "How to Cast Cream Cen- 
ters." When it is about melted, flavor with a little of 
Vanilla Extract, flavor to suit the taste, as it is impos- 
sible to state how much to use. Keep stirring the cream 
while melting. When melted proceed as instructed in 
'How to Cast Cream Centers." After the centers are 
cast and finished as instructed, coat and finish them as 
instructed in "How to Coat Cream Centers in Choco- 
late." 



150 THE MARVEL CANDY INSTRUCTOR 

STRAWBERRY CREAM CENTERS. 

Take some of the center cream and melt it as stated 
in Vanilla Cream Centers, only flavor with Strawberry 
Extract, and color pink. Coat with chocolate as in- 
structed. 



RASPBERRY CREAM CENTERS. 

Take some of the center cream and melt it same as 
for Vanilla Cream Centers, only flavor with Raspberry 
Extract, color a dark red. Coat with chocolate. 



PINEAPPLE CREAM CENTERS. 

Melt some center cream as stated in the Vanilla 
Cream Centers, flavor with Pineapple Extract, color 
very light yellow. When cast and finished, coat with 
chocolate. 



LEMON CREAM CENTERS. 

Melt some center cream as stated in the Vanilla 
Cream Centers, flavor with Lemon Extract, color yellow. 
You can make all kinds of flavored cream centers by us- 
ing whatever kind of flavor you wish, but always color 
the cream to suit the flavor. Coat with chocolate when 
cast. 



WALNUT CREAM CENTERS. 

After you have made the impressions in the starch 
as instruced in article on how to cast cream centers, 
take some English Walnut Meats and drop a piece in 
each impression, but be very careful that you do not spoil 
the impression. It will spoil the shape of the Cream 
Center if you do. After you have placed a piece of the 



THE MARVEL CANDY INSTRUCTOR 151 

nut meat in each one of the impressions, take some of 
the center cream and melt it as instruced above, flavor 
with Vanilla Extract and fill the impression as for the 
other cream centers. When cast and ready to coat, coat 
with chocolate, as instructed in article on "How to Coat 
Cream Centers in Chocolate." 



ALMOND CREAM CENTERS. 

Follow the same instructions as for Walnut Cream 
Centers, only blanch the almonds. If they are small 
use a whole one, but if they are large, split them in 
halves. 



CHERRY CREAM CENTERS 

Follow the same instructions as for walnut cream 
centers, only flavor with cherry extract and use the big 
red cherries (you can get them at most any soda fount- 
ain, or supply house) if they are very large, they can 
be cut in two. Let them lay awhile to dry as it will 
not do to put them in the impression if they are very 
wet. 



PINEAPPLE CENTERS 

Use the same instructions as for Walnut Cream 
Centers only flavor with pineapple extract and get some 
crystalized pineapple and cut it up in small pieces about 
one r fourth of an inch square. By following the in- 
structions as given above you can make any kind of cen- 
ters with nuts, fruits and whatever you wish to use. 



152 THE MARVEL CANDY INSTRUCTOR 

CRUSHED NUT CENTERS 

Take some nut meats any kind that you like to use, 
clean and crush or grind them fine. Take some cen- 
ter cream and melt it as for the vanilla cream centers. 
After it is melted put in some of the crushed nuts and 
stir them through the cream, then cast as instructed in 
article on "How to Cast Cream Centers." In using the 
nut do not try to put too many nuts in the cream as it 
will be too thick to run through the funnel dropper. 
After they are cast and ready to coat, coat them the 
same as instructed in article on "How to Coat Cream 
Centers." 



CRUSHED FRUIT CENTERS 

Take some crushed fruit, same kind as they use at 
the soda fountains (you can get it at the wholesale 
houses), drain off the juice or syrup, or it will be too 
wet. If it is, it will make the centers too soft to handle. 
After it is well drained and you find that the fruit is too 
coarse to use, run it through the nut grinder, and add 
it to the center cream, same as the crushed nuts. Fin- 
ish it the same. There is another way to make crushed 
fruit cream centers. That is, when you make center 
cream put your crushed fruit on the slab or batch while 
creaming it and cream it up with the center cream. 
This batch ought to be cooked a little higher than the 
other center cream as the fruit will reduce it some. It 
might be cooked to two hundred and forty (240) de- 
grees or two hundred and forty-two (242) degrees (see 
cooking instructions) it depends on the syrup that is 
on the fruit, although some of the syrup must be drain- 
ed off unless it is very dry. 



THE MARVEL CANDY INSTRUCTOR 153 



WALNUT TOP CHOCOLATE CREAM 

The centers for nut tops or any kind of tops are 
cast the same as the other cream centers, only have 
your moulds made large enough so the nut meats will 
not extend over the creams. Make the moulds flat and 
almost square for an English walnut top ; make a mould 
about one (1) inch square and one-half (1-2) inch thick, 
it is not necessary to have it exactly square, but I say 
square only to give you an idea of about what it will 
take for a walnut to lay on ; but be sure and have the 
side of the moulds that is glued to the stick wider than 
the opposite side of the mould, not very much wider, 
but when the top or side that goes down in the starch 
first is smaller than the side that is on the stick, it will 
not spoil the impressions as quickly as if it was straight. 
After you get the moulds made, make the impressions 
in the starch and cast the cream centers and coat them 
as instructed in article on "How to Coat Cream Centers 
in Chocolate" only you do not need to take any extra 
pains in finishing the tops of the choocolate creams, for 
nuts, etc., as for plain top chocolate creams, as the nuts 
will take the place of that design that I speak of in 
"How to Coat Cream Centers in Chocolate." You must 
put the top on the chocolate cream as fast as they are 
coated, as they dry or set quickly. You coat with one 
hand and put the tops on with the other hand, or you 
can have somebody put the tops on. As you do the 
coating press down on the walnut a little to make it 
stick. Always use walnut halves as they look better 
than the pieces. 



PECAN TOP CHOCOLATE CREAMS 

These chocolate creams are made the same as the 
walnut top except the cream centers, as the pecan halves 



154 THE MARVEL CANDY INSTRUCTOR 

are not as large as the walnuts, therefore the cream 
centers do not need to be as wide. 



ALMOND TOP CHOCOLATE CREAMS 

These chocolate creams are made the same as the 
pecan tops, except the almonds are blanched. They 
can be split in halves, if you wish, as they will look as 
well and the almonds will go farther. 



CHERRY TOP CHOCOLATE CREAMS 

These chocolate creams are made the same as the 
other chocolate creams for tops, only try and have the 
cream centers different in shape from the other kind 
of tops, so that each kind of tops will have its own 
shape or style of center. Use the big red cherries and 
cut them in two and lay the flat side on the chocolate. 



PINEAPPLE TOP CHOCOLATE CREAM 

Make these chocolate creams the same as the oth- 
ers, except the pineapple. Take a piece of crystalized 
pineapple and cut it in shreds about three-fourths of an 
inch long and put one of the pieces on each chocolate 
cream. You can make any kind of a top on chocolate 
creams that you wish, only do not make the top too 
bi^ or it will not look nice. 



CHOCOLATE ALMONDS 

Take some almonds, blanch and roast them, then 
coat them with chocolate. The chocolate should be a 
little thicker for almonds than for cream centers. 



THE MARVEL CANDY INSTRUCTOR 155 

CHOCOLATE WALNUTS 

Take some English walnut halves and coat them 
in thick chocolate. 



PEANUT CLUSTER 

Take some Spanish shelled peanuts roast and 
blanch them, (as instructed in article on blanched pea- 
nuts,) then have the chocolate melted ready to coat, 
dip some of it out on the coating table or glass. When 
it is cool enough to coat, put some of the blanched pea- 
nuts in the chocolate, stir them up good and take up 
some of the peanuts, say about four or five with the 
chocolate, and drop it on the dipping paper, get some 
more as before, and continue this until you get all the 
clusters made that you want. 



CHOCOLATE PEANUTS 

Take some shelled Jumbo peanuts, roast and blanch 
them the same as the Spanish shelled peanuts, only in 
blanching them be very careful that you do not break 
them up, as some of them will split very easily, they 
can be coated without blanching, but they taste better 
with the husk or skins off. After they are ready to 
coat, take one at a time and coat it same as the almonds. 
You can coat any kind of nuts that you wish the same 
way. 



CHOCOLATE COATED CARAMELS 

Make a batch of any kind of wrapped caramels (as 
instructed in the caramel recipes) that you wish, only 
do not wrap them, and when you cut them, make them 



156 THE MARVEL CANDY INSTRUCTOR 

smaller than you do for wrapping. Have your choco- 
late ready to use before you cut the caramels, or they 
may flatten down and spoil their shape. When ready 
to coat, coat them same as the cream centers. 



CHOCOLATE CHIPS 

Chocolate chips are one of the finest of confections 
when made right. I claim to have one of the best 
recipes that can be had. It is worth more than what 
I ask for this book, but you will get it with the rest of 
the recipes that is in this book. See recipe on Molasses 
Chips. After you make a batch of molasses chips as 
instructed in the recipe, pick out the perfect chips and 
coat them as instructed in the article on " How to Coat 
Cream Centers in Chocolate." 



CHOCOLATE COATED KISSES 

Make a batch of any kind of L ( wrapped) kisses (as 
instructed in recipe on kisses) only do not make them 
near as large for coating as you do for wrapping. Af- 
ter they are cut, coat them the same as the other cen- 
ters. 



CHOCOLATE COATED BUTTERCUPS 

Make a batch of Buttercups as instructed in the 
recipes, make any kind that you choose ; when finished, 
coat with the chocolate as the other centers are coated. 



THE MARVEL CANDY INSTRUCTOR 157 

CHOCOLATE MAPLE CREAMS 

These cream centers are cast and coated the same, 
as the other cream centers. 



DIPPING CREAM 

Six Pounds Granulated Sugar; 

Two Pints Water; 

One-Half Teaspoonful Cream-of-Tartar . 

The cream slab is also used in making this batch. 
The working of dipping cream is about the same as the 
center cream, if there is any more pains taken on one 
batch than the other, it should be this one, as you must 
be very careful with this batch from the time you start 
it until it is finished. I do not mean by this that you 
need not be careful on the other batch, as you can not 
be too careful on any of these recipes, if you get care- 
less with this batch, that is if you fail to do as I instruct 
you to do in this article, you are liable to have poor 
cream. First have the cream slab clean and wet ready 
to use. Put one-half teaspoonful cream-of-tartar in a 
cup, pour one (1) ounce of water over it, stir until dis- 
solved, and set to one side. Then put six (6) pounds 
granulated sugar, two (2) pints of water in a clean ket- 
tle, set it on the furnace over a good hot fire, take the 
paddle and stir the sugar until dissolved, or until it 
starts to boil, then add the dissolved cream-of-tartar. 
The sugar must be dissolved before it starts to boil or 
the batch will be grainy. If the sugar is not dissolved 
when it starts to boil, add one-half pint of cold water. 
Do not add the water unless you see it is necessary to 
do so. Wash the inside of the kettle and keep it very 
clean as the sugar on the kettle will cause it to grain ; 



158 THE MARVEL CANDY INSTRUCTOR 

just as soon as it starts to boil, take the paddle out. 
There is a scum that most always gathers on top of 
the batch a little, and as the batch starts to boil it gath- 
ers at one place where the batch boils the least. Take 
a spoon or skimmer and skim it off quickly and careful- 
ly, then put the cover on the kettle and let boil for sev- 
eral minutes or until the steam comes out around the 
lid, as stated in the center cream. When it steams 
enough remove the cover, put the thermometer in the 
batch very carefully and do not stir the batch any from 
the time it starts to boil until it is done. See that the 
slab is wet and when it cooks to two hundred and forty 
(240) degrees, take the thermometer out quickly and 
carefully, then take the kettle off the fire at once, as you 
must not let the kettle set over the fire after the batch 
has cooked to two hundred and forty (240) degrees, as 
this is one of the batches that two (2) degrees will 
make quite a difference, therefore you should be ready 
and take the kettle off at exactly two hundred and 
forty (240) degrees. When the batch is done, that is, 
when it has cooked to two hundred and forty (240) de- 
grees, remove the thermometer and take the kettle up 
at once, carry it very carefully (that is do not shake it) 
to the cream slab, pour the batch out on the slab so it 
will spread out over the slab. In pouring out the 
batch start at one end of the marble slab and pour the 
batch from one end to the other end, pour it out quick- 
ly, but be very careful that it does not splash out on 
you or the floor. Do not drain the kettle on the batch 
or try to pour it all out of the kettle, as it is better to 
leave a little of the batch in the kettle than it is to let any 
of it drip on the batch. If any of the drops drop on 
the batch it will cause it to sugar or grain as it is called. 
If there should be any of it drop on the batch, it will' 
show. It will also make a round spot in the batch, or 
in other words it will crystalize the batch in spots where 



THE MARVEL CANDY INSTRUCTOR 159 

the drops fall. Let these spots or anything that is in 
the batch that you think ought to be picked out, be, un- 
til the batch is ready to cream. After pouring the 
batch on the slab as stated above, put the kettle away 
and do not move the slab or disturb the batch in any 
way until it is cold. You can test it by holding your 
hand over and down near the batch. As long as yon 
can feel any heat coming from the batch leave it alone, 
but after the heat leaves it so that you can not feel it 
coming from the batch by holding your hand over it, it 
will form a crust or a thick and smooth surface on the 
batch . You can test it then by laying the back of your 
hand on the batch. When it feels quite cool you can 
pick out the crystalized spots or anything that should 
be taken out, then take the cream paddle and cream it 
the same as the center cream. This batch is clear until 
after you start to cream it. It will be stiff and work 
tough at first but after you work it a while it will start 
to get cloudy and continue to get lighter until it is white. 
It wall also change or break as I call it from that stiff 
substance, and get thin. When it does, it is almost 
done and as it will work much easier than before, you 
should work faster. When it starts to cream it should 
be kept up in the center of the slab as much as possible, 
so when it is creamed or done, it will be in a big lump, 
as it gets very hard. Take a damp cloth and spread 
over it. See that the cloth is down on the slab and tuck 
in close to the lump or batch. Now let it be for about 
five hours. If the cloth gets dry in the meantime, 
dampen it and put it back again. After the five hours 
are up have a crock clean and ready, then take the pan 
scraper and scoop it up and put it in the crock. After 
it is all put in the crock take the cloth, dampen and fold 
it up, lay it over the top of the crock, press it down all 
around on top of the crock and lay a lid on it. Now 1 * 
this fondant (or dipping cream) is ready to use. I will 



160 THE MARVEL CANDY INSTRUCTOR 

say the same of this cream as I did of the center cream 
that is, it is almost impossible for me to name the var- 
ious kinds of candies that can be made with this cream 
fondant, but I will give the instructions and recipes for 
several kinds that will give you an idea of how they 
are made. This fondant is used for coating or dipping 
bon-bons, it is also used for icing by some cake bakers. 
I will speak of this fondant as dipping cream. In case 
you should want to use this fondant soon after it is 
made, when it creams or turns to a solid mass on the 
slab and you cover it with a damp cloth as stated above, 
leave the damp cloth remain on the batch for about 
forty-five minutes then remove cloth, take the pan 
scraper and cut pieces off the batch. Take your hand 
and mash it up so that the lumps are all out of it, then 
put it in the crock and mash up another piece. Con- 
tinue this untii you have all of it in the crock, cover it 
with the damp cloth as stated above. This is a very 
good way to handle the fondant when you want to use 
it at once, but I would advise you to make it ahead so 
that the batch could remain on the slab as stated above, 
but do not make too much at one time as it is not besft 
to have it made up for weeks before you use it, although 
several days will not do any harm, but keep a damp 
cloth on top of the crock. 



BON-BON CREAMS 

Five and a Half Pounds Granulated Sugar; 
One Pound Glucose; 
Two Pints Water. 

Put five and a half (5 1-2) pounds granulated sugar, 
one (1) pound glucose, two (2) pints water in the ket- 
tle, set it on a good fire. In making this fondant use 



THE MARVEIv CANDY INSTRUCTOR 161 

the same instruction as for the center cream in every- 
way except the cooking, and cook it to two hundred 
and forty (240) degrees instead of two hundred and 
thirty-eight (238), as this fondant is kneaded or worked 
up with the hands and rolled out, while the center cream 
is melted and cast, therefore it is necessary to cook this 
a little higher as that will make it better to handle. 
This fondant is used for most all centers in cream bon- 
bons. 



BON-BON CENTERS 

Take some of the Bon-Bon Cream and knead it un- 
til it gets stiff, use XXXX Powdered Sugar in kneading 
this cream, that is if it is very soft, and sticky. Do not 
use too much powdered sugar as it will make the cen- 
ters dry and hard. After you get the cream kneaded, 
take a piece of it, any size piece will do, about the size 
of a large e:gg, is large enough, roll it out in a long round 
piece about as thick as your finger, take a case knife 
and cut it in pieces any length that you wish, only do 
not cut the pieces too large as it will make the bon- 
bons too large. If the centers are very big, as when 
the centers are dipped, the cream or coating will make 
them larger. I will say here, as I said before in this 
book, that is, experience will teach you as to the size 
to make them, but a large bon-bon does not look as 
nice as a small one. There is as much in the looks of 
bon-bons as there are in the taste, and it takes both to 
make a fine bon-bon. As to the size to cut the centers, 
after you have some of the cream rolled out as stated 
above, cut it in pieces about one-half inch long, now you 
can make several shapes out of these pieces. I will 
give you an idea of how to make a few of them then 
you can make some to suit your fancy as it does not 



162 THE MARVEL CANDY INSTRUCTOR 

make any difference as to the shape, but the more col- 
ors and shapes you have the better your assortment will 
be. You can take the one-half inch pieces and dip them 
as they are, or take and roll them up in little balls. Do 
this by laying the piece of fondant in one hand and rub 
or bring the other hand over it to cause it to roll between 
the hands. By this operation you will see how the 
balls are made, now. you can dip some this way and you 
can take some of the balls and flatten them a little, or 
you can take some of the one-half inch pieces as you cut 
them at first, flatten and dip them. You can take a 
big chunk, or piece of the fondant and flatten it down so 
it will be about one-fourth of an inch thick. Now cut 
it in any shape that you wish, but not too large . Flavor 
and color the cream to suit while kneading, but do not 
use too much coloring as it will spoil the looks of the 
bon-bons if they are colored too deeply. The cream 
should be a delicate color. You can use the center 
cream that you cast for the chocolate centers, you can 
cast it for bon-bons the same as for the chocolate cream, 
but most of the candy makers prefer the bon-bon 
cream . 



VANILLA BON-BONS 

Take some of the Bon-Bon Cream, knead it as in- 
structed in the article on Bon-Bon centers, flavor with 
Vanilla Extract, dip in the dipping cream as instructed 
in article on " How to Dip Bon-Bons " flavor the dip- 
ping cream with Vanilla. 



ROSE BON-BONS 

Make these Bon-Bons the same as instructed in the 
Vanilla Bon-Bons, only color the cream a delicate pink 



THE MARVEL CANDY INSTRUCTOR 163 

and flavor to suit with rose. You can make the bon- 
bons any flavor or color that you wish, only use the 
color to suit the flavor. 



CRUSHED FRUIT BON-BONS 

Take some crushed fruit, drain the syrup all off and 
knead the fruit into the cream, and cut in any shape that 
you wish. Dip same as the other bon-bon, color and 
flavor the dipping cream to suit the kind of fruit that 
you use. Do not use too much fruit, just enough to 
flavor it nicely. Use about one-fourth fruit and three- 
fourths fondant, that is if you are going to use enough 
fruit and fondant to make four pounds of centers, take 
three pounds fondant and one pound of fruit. This 
will make a nice mix or center for your bon-bons. 



NUT BON-BONS 

Take about the same portion of ground nuts and 
fondant as I instructed you to do with the fruit, and 
fondant, in crush fruit bon-bons. You can color and 
flavor the dipipng cream any way you wish. 



NUT TOP BON-BONS 

Take some of the flat centers (as I instructed you 
to make in bon-bon centers) and dip them in the dipping 
cream and put the nuts on top, as instructed in article 
on " How to Make Bon-Bons," use any kind of nut 
meats, but do not use pieces, that is, use half of a kernel. 
They are called nut meat halves. 



164 THE MARVEL CANDY INSTRUCTOR 

CREAM DIPPED NUTS 

You can dip nut meats in the dipping cream, same 
as you dip the bon-bon centers. 



JERSEY BON-BON CREAMS 

This fondant is made the same as my Jersey Center 
Cream, except the cooking and it is cooked to two hun- 
dred and forty (240) degrees. 



JERSEY BON-BON CENTERS 

Take some of the Jersey Bon-Bon Cream, knead 
and finish it the same as the other Bon-Bons. 



JERSEY DIPPING CREAM 

Six Pounds Granulated Sugar; 
One and a Half Pints Water; 
One and a Half Pints Cream; 
One-half Teaspoonful Cream-of-Tartar. 

Dissolve one-half teaspoonful Cream-of-Tartar in a 
little water, set to one side. Put six (6) pounds gran- 
ulated sugar, one and a half (1 1-2) pints water, and one 
and a half (1 1-2) pints cream in the kettle, set on a hot 
fire, stir until it is done. When it starts to boil, add the 
dissolved cream-of-tartar, wipe down the inside of the 
kettle, boil to two hundred and forty-two degrees, pour 



THE MARVEL CANDY INSTRUCTOR 165 

on the wet cream slab, same as instructed in the dipping 
cream recipe batch, sprinkle a very little cold water 
over the batch after pouring it on the slab. When it 
gets about cold, cream and finish the same as the othen 
clipping cream. Follow the dipping cream instructions 
all through, except the cooking and sprinkling, as I 
instructed in this recipe. 



JERSEY BON-BONS 

Take some of the Jersey centers, dip and finish 
them the same as the other bon-bons. 



JERSEY CREAM WAFERS 

Take some of the Jersey Dipping Cream, melt and 
drop it the same as the other wafers are dropped and 
finished . 



JERSEY CENTER CREAM 

Five Pounds Granulated Sugar; 
Twelve Ounces Glucose; 
One and a Quarter Pints Water; 
One Pint Rich Cream . 

Put five (5) pounds granulated sugar, twelve (12) 
ounces glucose, one and a quarter (1 1-4) pints water 
in a clean kettle and set it on the furnace over a good 
hot fire. Stir with the paddle until done. When it 
starts to boil, add one (1) pint rich creair. by putt' ng in 
a little at a time until all is used up. Wipe down the 



166 THE MARVEL CANDY INSTRUCTOR 

inside of the kettie, put the thermometer in, cook the 
batch to two hundred and thirty-eight (238) degrees, 
have the cream slab sprinkled with enough wa'er to 
make it wet, then pour the cream batch on the slab, 
cream and finish it as instructed in recipe on Cream Cen- 
ters. This is my celebrated Jersey Cream and '/hen 
made right it is the finest center that has ever been 
made. 



CHOCOLATE COATED JERSEY CREAMS 

Take some of the Jersey Center Cream, melt and 
cast it as instructed in the Center Cream. When cast 
and read) 7- to coat, coat them as instructed in " How to 
Coat Cream Centers." If you use a good chocolate 
coating, you will have some of the finest and richest 
chocolate creams that can be had at any price. 



MAPLE CENTER CREAM 

Three Pounds Granulated Sugar; 
Three Pounds Maple Sugar; 
Four Ounces Glucose; 
Two Pints Water. 

Crush three t (3) pounds maple sugar fine, and put 
it in the kettle and add three (3) pounds granulated 
sugar, four (4) ounces glucose, and two (2) pints water. 
Stir until it starts to boil, wash down the inside of ket- 
tle, put the thermometer in, cook to two hundred and 
thirty-eight (238) degrees, pour on the wet cream slab 
finish the same as the center cream. This cream may 
be a little harder to cream than the other cream, but it 
will make fine centers. 



THE MARVEL CANDY INSTRUCTOR 167 

WAFER CREAM 

Six Pounds Granulated Sugar; 

Two Pints Water; 

One-half Teaspoonful Cream-of-Tartar . 

This recipe is the same as for dipping cream. Use 
the cream slab and use the instructions all through as 
you do for the dipping cream, except in the cooking. 
Cook this cream to two hundred and forty-two (242) 
degrees, instead of two hundred and forty (240) de- 
grees as stated in the dipping cream. 

Below are a few of the formulas for wafers that 
can be made with this fondant. 



MINT WAFER 

Take a two quart melting pot and put some hot 
water in the lower part, as instructed in article of melt- 
ing pot; set it on the fire, put one (1) teaspoonful of 
cold water in the upper part and then add about three 
pounds of wafer cream and a few drops of peppermint 
oil, or enough to flavor it. Stir- it until it is melted very 
thin, but do not let it get very hot . If it gets very warm 
and still too thick to pour, add a little more cold water 
— a few drops may do — as it will not do to put very 
much in as it will spoil the wafers. It will spoil them 
if the cream gets too hot. Test the cream by putting 
your finger in and if it is too hot to hold your finger in, 
it is too hot to use, so do not let it get too hot before 
you add more cold water — that is, if you have to add 
any. When the cream is melted, pour some of it in 
the funnel dropper, and hold it over a piece of heavy 
waxed paper, pull the funnel stick up a little to let some 
of the cream run out on the paper, not very much, but 



168 THE MARVEL CANDY INSTRUCTOR 

enough to make a wafer about the size of a fifty cent 
piece, then put the stick down again. Keep pulling the 
stick up and putting it down as long as you want to 
drop wafers, or until the cream is all used up, then re- 
fill and proceed as before. After the wafers lay awhile, 
turn the paper over and pull it up at one side and the 
wafers Avill drop off. Let lay a few minutes to set, then 
put away. Always put them on their edges, as they 
will stick if piled up flat. 



WINTERGREEN WAFERS 

The)^ are made the same as mint, only flavor the 
cream with Wintergreen Oil, and color it a nice pink. 



PISTACHIO WAFERS 

These wafers are made the same as the mint, ex- 
cept the flavor, and color. Use pistachio oil and green 
coloring. Use but a very little coloring. Just enough 
to make a very light green. You can make any kind 
of wafers you wish by changing the color and flavor. 



CRUSHED NUT WAFERS 

You can make any kind of nut wafers by grinding 
the nuts very fine and add them to the cream while in 
the melting pot. Do not use too many, as it will make 
the cream too thick to run through the dropper. 



THE MARVEL CANDY INSTRUCTOR 169 

NUT WAFERS 

These wafers are made by laying nut meats on the 
waxed paper in rows or apart and dropping the cream 
over them. 



MAPLE WAFER CREAM 

This cream is made the same as the Maple Dipping 
Cream, only cook it to two hundred and forty-two (242) 
degrees . 



MAPLE WAFERS 

Melt and drop these wafers the same way as I in- 
structed in the mint, or they will make fine nut wafers 
by using the nuts as instructed in the nut and crush nut 
wafers . 



MAPLE DIPPING CREAM 

Three Pounds Granulated Sugar ; 

Three Pounds Maple Sugar; 

Two Pints Water; 

One-half Teaspoonful Cream-of-Tartar. 

Dissolve one-half teaspoonful cream-of-tartar in a 
little water, set to one side, and crush three (3) pounds 
maple sugar line, put it in the kettle, add three (3) 
pounds granulated sugar and two (2) pints water, set 
on the furnace over a good fire, stir until it starts to 
boil; then add the dissolved cream-of-tartar. Follow 
the same instructions and finish the same as the Dipping 
Cream. This fondant as well as the white or dipping 
cream can be used for dipping most all kinds of Bon- 
Bons and nuts. 



170 THE MARVEL CANDY INSTRUCTOR 

HARD BOILED CANDY 

Under this heading come all kinds of candies that 
are cooked above two hundred and seventy-five (275) 
degrees, such as, all kinds of chips, ribbons, sticks, but- 
ter-cups, etc. There can be a fine assortment made of 
the different kinds of hard boiled goods, but I would 
not advise anybody to try to make these goods unless 
they have had experience in making candy before. 
But if you start to make candy with this book and start 
with the first recipe that I give and make each and 
every one, or the most of them without any trouble, you 
can make these, although you may have a little trouble 
at first, but with my instructions and your experience 
you Avill be able to handle hard boiled batches. I will 
start with the ones that are the easiest to make. Learn 
to make one kind at a time and learn to make the first 
one that I write first, as the experience on one will he!* 
you on the next. To make these goods you must have 
a warm room to work in. The room should be heated 
to a temperature of about eighty to ninety degrees, the 
thermometer used in this case is known as the weather 
thermometer. The main part is to have a room with- 
out a cold draft, as the batches are cooked so high that 
a cold draft or room will chill it so that it will get too 
hard to work with. You must have a batch warmer 
(see article on batch warmer) for these batches. Al- 
ways light it before you are ready to lay the batch on 
the bench in front of it, but do not have the fire in the 
warmer too hot, as it will spoil the candy. It is almost 
impossible to tell you how hot to have it. It only wants 
to be hot enough to keep the batch warm while work- 
ing with it. If the batch gets cold it will crack as you 
go to pull or spin it out, and if it gets too hot it wirl 
make the batch soft and sticky. It will spoil the looks 
of the candy if the batches get too hot while on the 



THE MARVEL CANDY INSTRUCTOR 171 

bench in front of the warmer. You will also need 
gloves in working with these batches, as they are very 
hot to handle and you can not let them get cold or they 
will be past working with, as when these batches get 
cold they are hard, therefore you must work with them 
as soon as they get stiff enough to handle and the candy 
must be finished before or by the time it gets cold. You 
will find that the batches are very hot to handle, but 
you will get used to it and with gloves you will not mind 
it. With these instructions and the ones with the 
recipes, I think that you will be able to make some very 
fine Hard boiled goods. It is necessary to have a help- 
er to make hard boiled goods as you can work much 
better. I will speak of a helper in the recipes instruct- 
ions, but you will also have other use for a helper. 



MOLASSES CHIPS 

Ten Pounds Granulated Sugar; 
Three Pounds Glucose; 
Three Pints Water; 
One Pound Molasses ; 
One Pound Butter; 
Lemon Oil. 

Put ten (10) pounds granulated sugar, three (3) 
pounds glucose, three (3) pints water in the kettle and 
set it on a hot fire. Stir until it starts to boil, wash 
down the inside of the kettle, put the cover on to steam 
down the remaining sugar that might be on the sides 
of the kettle, then remove the cover, put the thermome- 
ter in the batch and cook to two hundred and ninety 
(290) degrees, then add one (1) pound molasses and 
one (1) pound good butter, stir until it cooks to three 
hundred and ten (310) degrees, take the thermometer 



172 THE MARVEL CANDY INSTRUCTOR 

and paddle out of the kettle and pour at once on the 
oiled slab between iron bars. Turn in the edges as 
fast as it cools (these batches must be watched very 
closely or they will get too cold) add a few drops of 
Lemon Oil while turning in the edges. When it gets 
stiff enough to handle (but do not wait for it to get 
cold) put the gloves on and pull on the hook a little, not 
quite as long as the taffies are pulled. When it is pull- 
ed about half as much as the taffies are pulled, lay it on 
the work bench in front of the batch warmer, flatten it 
out a little. In flattening this batch out you flatten and 
pull it or spin it the same as I instructed in Ice Cream 
Candy, only you must spin it out much thinner and 
quicker than you do the Ice Cream Candy, for when 
3'ou start to spin it out it gets cold very quickly. In 
spinning this batch out, make it about one and a quar- 
ter (1 1-4) inches wide and one-eighth (1-8) of an inch 
thick and spin it out about two (2) feet long. Take the 
shears and cut off this strip and let your helper roll the 
caramel cutter over it quickly or it will get too cold to 
mark. He must bear down on the cutter when he rolls 
it over the strip of candy, that is done to mark it deep- 
er as the deeper he marks the strip, the better it will 
break up into chips. The marker or cutter should be 
set to make the marks about three-fourths [(3-4) of an 
inch apart, that will make your chips about one-eighth 
(1-8) of an inch thick, three-fourth (3-4) of an inch wide 
by one and a quarter (1 1-4) of an inch long. Now, af- 
ter you spin a strip out and mark it as instructed above, 
lay it to one side and spin out another strip. Cut it off 
and mark it as before. Continue this until the batch is 
all cut up, but every time you cut off a strip turn the 
batch over, by doing this you keep it warm all around. 
If you let it get chilled it will not spin out nicely as it 
will break. After the batch is all cut up and marked, 
start with the ones that you mark first and break them 



THE MARVEL CANDY INSTRUCTOR 173 

in two where they are marked ; and if they are marked 
right they will break straight across . Of course they 
will not all be perfect, as you will have some broken 
as well as some of the ends of the strips, but you can 
put them all together and sell them for molasses chips, 
or you can pick the perfect ones out and coat them in 
chococlate (see chocolate chips) and sell the rest as 
molasses chips. When these chips are made right and 
coated with good chocolate they are the finest chips 
ever made. 



LEMON CHIPS 

Eight Pounds Granulated Sugar; 
One and a half Pounds Glucose ; 
Two and a Half Pints Water; 
Lemon Oil; 
Yellow Coloring. 

Put eight (8) pounds granulated sugar; one and a 
half (1 1-2) pounds glucose, two and a half (2 1-2) pints 
water in the kettle, set it on a good fire, stir until it 
starts to boil, wash the inside of kettle, put the cover on, 
let steam a few minutes, remove cover, put the ther- 
mometer in the batch, boil to three hundred and thirty 
(330) degrees, pour on an oiled slab between iron bars, 
turn in the edges as fast as they cool, enough to handle, 
put a few drops of Lemon Oil and enough yellow color- 
ing to make it a light yellow when pulled. When the 
batch gets stiff enough to handle with gloves, put it on 
the hook and half pull it (when I say half pull, I mean to 
pull it a little or about half as much as the taffies or soft 
boiled goods) then lay it on the bench in a flat mass, in 
front of the batch warmer, spin out and finish the same 
as the molasses chips and you can coat these chips in 
chocolate if you wish. 



174 THE MARVEL CANDY INSTRUCTOR 

PISTACHIO CHIPS 

Eight Pounds Granulated Sugar; 
One and a Half Pounds Glucose; 
Two and a Half Pints Water; 
Pistachio Oil ; 
Green Coloring. 

Put eight (8) pounds granulated sugar, one and a 
half (1 1-2) pounds glucose, two and a half pints (2 1-2) 
of water in the kettle, set it on a hot fire, stir and finish 
if the same as the Lemon Chips, except the color and 
flavor. Add a few drops of Pistachio Oil and color : 
a pale green. YoU can make several colors and flavor r 
of these chips if you wish and by mixing them together 
they will make a nice mix in the chip line. 



BOSTON CHIPS 

Eight Pounds Granulated Sugar; 

One and a Half Pounds Glucose ; 

Two and a Half Pints Water; 

Red Coloring; 

Cassia (Cinnamon) Oil. 
Put eight (8) pounds granulated sugar, one and a 
half ;(1 1-2) pounds glucose, two and a half (2 1-2.) 
pints water in the kettle, set it on a hot fire, stir until it 
starts to boil, wipe down the side of the kettle, put 
cover on for a few minutes, remove cover, put the ther- 
mometer in and cook the batch to three hundred and 
thirty (330) degrees, pour out on an oiled slab between 
iron bars, turn in the edges as they cool a little, add a 
few drops of Cassia Oil, and as soon as you can, cut ofT 
about one-half pound of the batch. Do so and let your 
helper color it a deep red by adding a little coloring at 
a time and knead it into the piece until it is a deep red 



THE MARVBIy CANDY INSTRUCTOR 175 

color. He must keep it near the heat so it will not get 
hard; while the helper is coloring the small piece you 
watch the batch so it will not get too hard to pull. 
When it gets stiff enough to pull, put on the hook and 
half pull it, then put it on the work bench in a flat mass 
in front of the batch warmer. Now let the helper take 
the red piece and flatten it down and spin it out in 
strips as long as the batch and cut it off. Now you 
take the piece that he cut off and lay it on the batch 
long ways of the batch and about two (2) inches from 
the edge, by the time you get this strip on, the helper 
should have another piece cut ready for you, to put on 
near the other edge. Turn the batch over and put two 
strips on that side the same as the ones that you put on 
the other side, keep turning the batch as much as pos- 
sible from the time that you lay it on the bench until it 
is all pulled out and marked. When you get the red 
strips on the batch, spin out and finish the same as the 
other chips, except the chocolate coating, as the chips 
are not intended to be coated, as they are made to look 
fancy, and if they are pulled and finished right they will 
have a satin finish, and with the red strips on the light 
colored chips they will make a very pretty chip. You 
can make these chips in all colors that you wish by mak- 
ing your strips of a different color and flavor to suit. 



RIBBON CANDY 

Eight Pounds Granulated Sugar; 
One and a Half Pounds Glucose; 
Two and a Half Pints Water; 
Green Coloring ; 
Yellow Coloring; 
Pistachio Oil ; 
Lemon Oil. 



176 THE MARVEL CANDY INSTRUCTOR 

Put eight (8) pounds granulated sugar, one and a 
half (1 1-2) pounds glucose, two and a half (2 1-2) pints 
water in the kettle, set on the furnace over a hot fire, 
stir until it starts to boil, wipe down the inside of ket- 
tle, put the cover on, let steam for a few minutes, then 
lemove cover and put the thermometer in the batch, 
boil to three hundred and thirty (330) degrees, pour on 
an oiled slab between iron bars, turn in the edges as 
they cool a little, take the shears and cut the batch in 
two, dividing it about equal. This must be done as 
soon as you divide it. After you get it divided you 
take one piece and add a few drops of pistachio oil and 
enough green coloring to color it a pale green, knead it 
in well, let your helper take the other piece and knead 
a few drops of lemon and a very little yellow coloring in 
it, pull the green piece on the hook a little or until it is 
about half pulled, let your helper flatten it out on the 
bench in front of the warmer and you pull the other 
piece the same and flatten it out on top of the green 
piece, spin it out the same as for chips (but do not mark 
it) cut it in strips about three (3) feet long and let the 
helper crimp them, there is a crimping machine, but if 
you have none, you can crimp them by hand. The way 
to crimp candy by hand is to take the strips by one end 
and stand it on one edge, take hold of it with the right 
hand and take the left hand and bend the strip one way 
a little, hold it with the fingers of the right hand, then 
bend the strip back over the finger the other way and 
hold it with the finger as before, then bend it the other 
way again. Continue this until the strip is all crimp- 
ed, then take another strip and proceed as before. With 
a little practice you will be able to crimp them without 
any trouble. After they are crimped you will notice 
that one side is a light yellow and the other green with 
a satin finish to set them off, that is if they are made as 
instructed. You can make any kind of ribbon candy 



THE MARVEL CANDY INSTRUCTOR 177 

by changing the color and flavor, or you can cut th \*e 
ribbon batches up into chips and you can make ribbon 
candy out of the chip batches. 



LEMON SOUR TABLETS 

Five Pounds Granulated Sugar; 

One-Half Teaspoonful Cream-of-Tartar ; 

One Quart Water; 

One Ounce Tartaric Acid (Powdered) ; 

Lemon Oil. 
Put five (5) pounds granulated sugar, one-half 
teaspoonful of cream-of-tartar and one (1) quart of water 
in the kettle and set it on a good fire, stir until it starts 
to boil, take the paddle out and wash down the sugar 
from the inside of kettle, put cover on for a few min- 
utes, when you remove cover put the thermometer in 
the kettle and let the batch boil to three hundred and 
ten (310) degrees ; pour on an oiled slab between iron 
bars, sprinkle one (1) ounce powdered tartaric acid over 
the batch (be sure and have the lumps all out of the 
tartaric acid) and then turn the edges in and put eight 
or ten drops of Lemon Oil (or enough to suit your 
taste) (see how to flavor) on the batch and keep turn- 
ing the edges in until it begins to get stiff, put your 
gloves on and knead it until it gets very stiff, but not 
hard, do not let it get too cold. Put it on the work 
bench in front of the batch warmer in a round oblong 
piece, but not as long as the warmer, let the batch flat- 
ten down, but keep turning it over in front of the warm- 
er to keep it from getting cold and hard, spin it out 
from one end of the batch in a long flat strip about three- 
fourths of an inch wide, three-sixteenths of an inch 
thick, mark them with the caramel cutter by rolling the 
cutter over the strip, and cut the strips off in strips two 



178 THE MARVEL CANDY INSTRUCTOR 

or three feet long, lay them to one side and pull out 
another strip and proceed as before, until the batch is 
all marked, then break them up in squares (as they 
should be marked to make squares when broken up) 
then they are ready to use. Now, if you intend to 
keep them for a few days you should put them in an air 
tight can or glass jar. ' 



LIME SOUR TABLETS 

These tablets are made the same as the Lemon 
Sour Tablets, only flavor with Oil of Lime and color a 
light green, while you are turning in the edges. Finish 
same as the Lemon. 



LIME TABLETS 

These tablets are made the same as the Lime Sour 
Tablets, only omit the tartaric acid. 



STICK CANDY 

There is quite a variety of stick candy and as it is 
about all made from the same recipe I will give one 
recipe with instructions and then I will give the instruc- 
tion for a few other kinds, so that you will understand 
the different stripings and flavoring. Cut mixed is 
made from the stick candy recipe and after it is made in 
sticks they are cut up in small pieces, but the most of 
the cut mixed is made with fancy centers, while most 
of the stick candy is plain with stripes around the out- 
side. 



THE MARVEL CANDY INSTRUCTOR 179 

LEMON STICK CANDY— (Plain Center) 

Ten Pounds Granulated Sugar; 

Two Pounds Glucose ; 

Three Pints Water; 

Lemon Oil. 
Put ten (10) pounds granulated sugar, two (2) 
nounds glucose, three (3) pints water in the kettle, set 
it on the furnace over a good fire, stir until it starts to 
boil, wipe down the inside of kettle, put the cover on for 
a few minutes, remove cover and put the thermometer 
in and cook the batch to three hundred and thirty (330) 
degrees, pour on an oiled slab between iron bars, turn 
in the edges as they cool, take the shears and cut about 
one and a half (1 1-2) pounds off the batch, pull it on 
the hook with the gloves until it gets white, twist it a 
little to get the air out While you are pulling this 
piece let your helper take care of the batch by turning 
in the edges until it is stiff, add a few drops of Lemon 
Oil while turning in the edges and knead it in to the 
batch. When it is stiff enough to handle, roll it up in 
a long round piece about twelve or fifteen inches long 
and lay on the bench in front of the batch warmer, keep 
turning or rolling it over so it will not flatten down. 
Have the helper take the pulled, or white piece (which 
should be kept warm) and flatten it out, then spin out 
a strip about tw r o (2) inches wide and as long as the 
batch, then lay this strip on the batch long ways, and 
keep rolling it over. When the helper gets another 
strip, pulled out lay it on the batch about two (2) inches 
from the other one, continue this until you have four 
strips on the batch. Now start to spin it out by taking 
hold of one end, squeeze and pull it out until it is very 
small at that end, then spin it out in a round piece 
about the size of your finger and three (3) feet long, cut 
it off and let the helper take it, roll and twist it until it 



180 THK MARVEL CANDY INSTRUCTOR 

gets cold. He can roll it by letting it lay on the bench 
and pulling and pushing his hand over the candy. Let 
the hands just touch the candy. He can twist it by 
holding one end and roll the other a little until the 
strips are twisted around the stick. As soon as you cut 
off one piece, proceed to cut another one off. The 
helper can roll several of the pieces at one time, but he 
must be careful that they do not stick together. When 
the first one that he rolls gets cold he can lay them to 
one side and continue this until the batch is all used up. 
When the pieces get cold, cut in sticks four and a half 
(4 1-2) inches long. When you cut them, lay a slab 
bar Hack on the bench long ways with the bench, then 
lay several of the long sticks flat on the bench against 
the slab bar, that is, one stick against the bar, then one 
stick against the other, until you have several sticks 
laid down, then put another bar along the side of the 
sticks to keep them from rolling off. Have the stick 
even at one end, mark them back about four and a half 
(4 1-2) inches, then move the slab bar down out of the 
way, take the shears and cut across when you mark it. 
Cut with the point of the shears just as though you 
were going to cut most anything, although the shears 
do not cut, but as soon as the point of the shears hit the 
stick it breaks in two . With a little experience you will 
be able to cut these sticks as well as making them. 



WINTERGREEN STICK CANDY. 

Make these sticks the same as instructed in the re- 
cipe for plain center Lemon Stick, except the flavoring 
and coloring. W^hen you get the batch on the slab and 
cool enough to cut, cut off about one and a half (1 1-2) 
pounds and as soon as it gets stiff enough to handle 



THE MARVEL CANDY INSTRUCTOR 181 

pull on the hook until white. In the meantime let the 
helper knead in a few drops of wintergreen oil and 
enough red coloring to color the batch red, and roll it 
up in a round piece. Put the white stripes on the same 
as the lemon stripes, that is, one wide and three narrow 
stripes, then finish as instructed in the Lemon Stick. 



PEPPERMINT STICK CANDY. 

Make this batch the same as the Lemon Sticks, ex- 
cept the coloring and flavoring. When you cut off a 
piece for the stripes, instead of pulling the piece for 
stripes as instructed in the above batches, take the 
batch and knead a few drops of peppermint oil in it. 
When it is ready to pull, pull on the hook until white, 
then roll it up in a long round piece and lay on bench in 
front of the warmer. In the meantime let the helper 
take the piece that you cut off the batch and color it 
red, then lay the stripes on the same as instructed in the 
Lemon, finish the same as the other sticks. 



SASSAFRAS STICK CANDY. 

Make this batch as instructed in the Lemon except 
the coloring and flavoring. When you cut off the piece 
for stripes, let the helper take it and keep it warm (use 
no coloring in this batch) then you knead enough sassa- 
fras oil in the batch to flavor to suit. When it is stiff 
enough to pull, pull on the hook until white, twist the 
air out and roll it up in a long round piece, then lay 
on the bench in front of the batch warmer, then lay four 
stripes of the same width on the batch, make the stripes 



182 THE MARVEL CANDY INSTRUCTOR 

about one and three-fourths of an inch wide, and lay 
them on the batch so that the stripes will be equally di- 
vided around the batch, finish as the other stick. 



CINNAMON STICK CANDY. 

Make this batch as instructed in the Lemon Stick 
candy, except the flavoring and striping. The batch 
is flavored with Cinnamon Oil and pulled on the hook 
until white. The stripes are colored red, use only two 
(2) stripes, make them about two (2) inches wide and 
lay one on each side of the batch and finish the same 
as the other stick. There are several other kinds of 
stick candy, but you can make any kind, only flavor 
and stripe each batch differently by using a different 
stripe with each flavor. You can tell the flavor of the 
sticks by the stripes. 



SQUARE OR CHECKERED STICK CANDY. 

This candy is made the same as the other stick un- 
til it is poured on the slab, then it is handled differently. 
When this batch is poured on the slab turn in the edges 
and flavor with any flavor that you choose, cut off about 
two-fifths of the batch and let the helper .color it red, 
then cut off about one-fifth more and let the helper keep 
it warm, but do not color or pull it, but take the re- 
maining piece and pull it on the hook until it gets white, 
twist out the air, lay it on the bench in front of the 
warmer, keep turning the small piece in a warm place. 
Now you take the white and the helper the red piece, 
keep turning these pieces one-fourth at a time to make 
them square. When square pull them out in a long 



THE MARVEL CANDY INSTRUCTOR 183 

piece, pull each piece out about four feet long and cut 
each piece up in eight, pieces, but keep them square and 
handle them quickly or they will get too cold to work 
with. As soon as you get them cut up, start to lay 
them together by laying one white then one red, then a 
white, then a red. Now start to put another layer on 
top by laying a red one first, continue this until you 
have the eight red and eight white laid up together. 
They will be square if laid right and keep square, while 
laying them. Now take the small piece and spin it out 
very thin and cut off pieces as long as the checkered or 
square piece and lay them on the square piece until you 
have the red and white covered over, now spin out in 
long square pieces about one-half inch square and cut 
off in pieces three feet long. Let the helper keep turn- 
ing these pieces to keep them square until cold, then 
you can cut them in sticks the same as the other stick 
candy, or cut them up in pieces about one-half inch 
long and use it in a mixed. 



FANCY LEMON STICK OR CUT MIXED. 

Use the stick candy recipe and make it the same 
as the stick candy until it is poured on the slab. When 
poured on the oiled slab turn in the edges and flavor 
with Lemon Oil. Cut off about one and a half (1 1-2) 
pounds, let the helper color it yellow, cut off about two 
(2) pounds more of the batch, pull it on the hook until 
white. Let the helper keep the white and yellow pieces 
warm and you take the clear or big piece, form it into 
a three cornered piece, about eight (8) inches long to 
make it three cornered, turn it one-third of the way 
over until it has three corners ; make a groove in it on 
two sides by pressing your fingers in it, in the mean- 



184 THE MARVEL CANDY INSTRUCTOR 

time let your helper spin out two (2) pieces of the 
white about the size of your finger and as long as the 
batch, now lay these pieces in the groove and press 
part of the clear piece over the white. This will make 
the seeds. Keep the batch in a three cornered piece, 
but have the two sides with the white in a little wider 
than the other side, now let the helper flatten the white 
piece down and spin it out very thin and wide, cut off 
strips as long as the batch, lay them on the batch until 
it is covered all around, then pull the batch, out about 
four feet long and cut it in eight pieces, lay one of 
these pieces down and let the helper spin out a piece 
of the white about the size of your little finger and as 
long as the three cornered piece, lay this white piece 
at the longest point of the three cornered piece, lay an- 
other three cornered piece on top of the other with the 
longest point to the white, continue laying these three 
cornered pieces together with the long point to the cen- 
ter until they form a round like piece, then roll it to 
keep it round, now let the helper spin out the balance 
of the white very thin and wide, cut it in strips as long' 
as the big round piece and lay them on it, keep turning 
it as you lay the strips on, continue laying the strips 
on until the batch is covered, and if there is any white 
left, lay it on the thinnest places, now let the helper 
spin the yellow piece out very thin and wide, cut off 
strips as long as the batch and lay them on it, the same 
as you laid the white on, when the white is all covered, 
lay the remaining yellow on the thinnest places, roll it 
good and spin it out and finish it the same as the plain 
Lemon Sticks. You can cut it in four and a half (4 1-2) 
inch sticks or cut it up in about one-half inch pieces, 
for a mixed, as these fancy batches look better for a 
mixed than it does for sticks, as the end is the fancy part 
and if this batch is made right, the end of each piece 
will look like a real lemon cut in two. 



THE MARVEL CANDY INSTRUCTOR 185 

BUTTER CUPS. 

While these goods come under the heading of hard 
boiled candy, they are also classed in with the soft can- 
dies. The outside of these cups are made about the 
same as the ribbon, chips and stick candy, while the in- 
side batch is soft and made in various ways. There are 
other candies that are made about the same as the but- 
tercups, but they are called caramel cups, jersey cream 
cups, maple cream cups, etc. You can make a large 
variety of these cups by changing the centers and us- 
ing the name of the center with the cup, as instructed 
in caramel cups, but you must have the center of these 
batches warm, but not hot, as it will spoil the outside 
of the batch if it is too hot, and it will chill the outside 
of the batch if too cold, and that will spoil the cups, 
as the outside batch will crack when you spin it out, 
that is, if the outside batch gets chilled on the outside 
or inside. I would advise you to have two candy kettles 
and two furnaces for the batches, then you could let the 
helper make one batch while you make the other. By 
doing this way, one batch will not get cold while making 
the other, but if you only have one furnace, make the 
inside batch first and let the helper keep it warm until 
you get the outside batch ready. You will need a but- 
tercup cutter in making these soft center batches. In 
making these batches do not get the inside batch too 
big for the outside batch, or you will be unable to get 
the outside batch around the inside. The outside batch 
should be a few pounds larger than the inside. (See 
iecipes for inside batches). 



186 THE MARVEL CANDY INSTRUCTOR 

PISTACHIO BUTTERCUPS. 

(Outside Batch). 

Ten Pounds Granulated Sugar; 

One Teaspoonful Crearn-of-Tartar ; 

Three Pints Water; 

Green Coloring; 

Pistachio Oil. 
Put ten (10) pounds granulated sugar, three (3) 
pints water in the kettle, set it on a hot fire, stir until 
it starts to boil, wipe down the inside of the kettle, cover 
it over for a few minutes, remove the cover, then add 
one (1) teaspoonful of cream-of-tartar dissolved in a 
little water, then put the thermometer in the batch and 
boil to three hundred and thirty (330) degrees, pour on 
an oiled slab between iron bars, turn in the edges, as 
they cool, color light green and flavor with Pistachio 
Oil while on the slab, when it gets stiff enough to han- 
dle with the gloves on, pull the batch on the hook un- 
til it is a very pale green, then flatten it out on the 
work-bench in front of the batch warmer (which has 
been lighted before) and lay the inside batch (which 
must always be ready) on top of it, then fold the out- 
side batch around the inside, closing the end tightly 
be sure and have the seams well sealed, then keep 
turning or rolling it so it will not get flat. Spin it out 
like stick candy in a round piece about the size of your 
finger and as long as the buttercup cutter, then let 
your helper iay these pieces on the cutter and mark 
them by pulling the upper part of the cutter down on 
the lower part until the piece is well marked, then lay 
it to one side to get cold. When cold break them apart, 
then they are ready to sell or pack in air tight can until 
you need them. 

The recipe in this article is the base of most all 
kinds of cup candy, except the flavor and coloring. You 



THE MARVEL CANDY INSTRUCTOR 187 

can color these batches any color that you like, you 
can also stripe them same as the stick candy; by mak- 
ing several coiors and flavors you can make a very fancy 
mixed. 



ENGLISH WALNUT BUTTERCUPS. 

(Inside Batch). 

Two and a Half Pounds Granulated Sugar; 

One and a Half Pounds Glucose ; 

One Pint Milk; 

One-Half Pint Water ; 

Three Pounds English Walnut Meats; 

One Pound Powdered Sugar. 

Grind three (3) pounds English Walnut Meats 
fine, set to one side; then put two and a half (2 1-2) 
pounds granulated sugar; one and a half (1 1-2) pounds 
glucose; one (1) pint milk; one-half (1-2) pint water 
in the kettle, set it on a good fire, stir until done, wipe 
down the inside of kettle, put the thermometer in the 
batch, cook to two hundred and thirty-four (234) de- 
grees, take thermometer out, set the kettle off, stir in 
the three (3) pounds of ground nuts and pour or scrape 
it out on a dry slab, which has been dusted well with 
powdered sugar. Let cool a little and knead in about 
one (1) pound of powdered sugar or enough to make 
it stiff enough to hold up a little, or so it will not flat- 
ten out. Now keep this batch warm until the outside 
batch is ready. The inside batch must not be hot when 
you are ready to use it, just warm enough to hold in 
your bare hand is about the right temperature. In 
making these centers as well as the outside, you will 
have to expect to have trouble at first, as it will take 
practice to be perfect. The instructions alone will not 



188 THE MARVEL CANDY INSTRUCTOR 

make you perfect, but if you follow them you will have 
very little trouble, as the most trouble will be in get- 
ting the temperature of the inside batch to suit the out- 
side, and to handle the whole batch at the right time 
and temperature. 

I will give a few recipes for inside batches then 
you can make more by changing the nuts, but do not 
get the inside too large for the outside. These inside 
recipes are made up for the outside one that I give in 
this book. You will notice that the outside is a ten 
L (10) pound batch, while these inside ones are about 
seven and a half (7 1-2) pounds to eight (8) pound 
batches. Now, if you change the inside, you should 
change the outside recipe accordingly. In makinig the 
jackets or outsides for these batches, use the same re- 
cipe and instruction as for the pistachio buttercups, 
except the color and flavor. You should use a different 
colored jacket for every different kind of center, then 
you will be able to keep track of the centers by the 
color of the outside. Use color to suit the flavor, as 
Rose is pink, Pistachio is green, Lemon is yellow, etc., 
but make the colors very pale as they will look nicer. 



MOLASSES BUTTERCUPS. 

(Inside Batch). 

One and a Half Pounds Granulated Sugar; 

One and a Half Pounds Glucose; 

Two and a Half Pounds Good Molasses ; 

Two-thirds of a Pint of Water; 

Two Pounds Almonds ; 

Powdered Sugar. 



THE MARVEL CANDY INSTRUCTOR 189 

Grind two (2) pounds of shelled almonds fine, set 
to one side and put one and a half (1 1-2) pound granu- 
lated sugar; one and a half (1 1-2) pounds glucose; two 
and a half (2 1-2) pounds good molasses ; two-thirds 
(2-3) of a pint of water in the kettle, set on the fire, 
stir until done. When it starts to boil, wipe the inside 
of kettle, stick the thermometer in the batch, cook to 
two hundred and thirty-four (234) degrees, set off the 
fire, stir in the ground almonds, scrape out on a slab 
dustecl with powdered sugar, let cool a little, then 
knead enough powdered sugar in it, to make it stiff, 
then finish as instructed in the English Walnut But- 
tercups. 



COCOANUT BUTTERCUPS. 

(Inside Batch). 

Three Pounds Granulated Sugar; 

Two Pounds Glucose ; 

One-Half Pint Water; 

One Pint Milk; 

Two and a Half Pounds Macaroon Cocoanut ; 

Powdered Sugar. 

Put three (3) pounds granulated sugar; two (2) 
pounds glucose; one-half (1-2) pint water; one (1) pint 
milk in the kettle, set it on a good fire, stir until done, 
wipe down the inside of kettle when it starts to boil, 
put the thermometer in the batch, cook to two hundred 
and thirty-four (234) degrees, remove the kettle from 
the fire and stir in two and a half (2 1-2) pounds mac- 
aroon cocoanut, scrape out on a slab dusted with pow- 
dered sugar, let cool a little, then knead in enough 
powdered sugar to make it stiff, finish as instructed in 
the English Walnut Buttercups. 



190 THE MARVEL CANDY INSTRUCTOR 

MAPLE BUTTERCUPS. 

(Inside Batch). 

Two Pounds Maple Sugar; 

One Pound Granulated Sugar; 

Two Pounds Glucose; 

One and a Half Pints Water; 

Two and a Half Pounds Hickorynut Meats. 

Take two and a half (2 1-2) pounds hickorynut 
meats, (pick the pieces of broken shells out,) and grind 
them fine, set to one side and crush two (2) pounds 
maple sugar fine, then put it in the kettle, add one (1) 
pound granulated sugar; one (1) pound glucose; one 
and a half (1 1-2) pints water; set the kettle on a hot 
Fire, stir until it starts to boil, wipe down the iniside of 
kettle, put the thermometer in the batch, cook to two 
hundred and thirty-four (234) degrees, set it off the 
fire, stir in the ground hickorynuts and scrape out on 
a slab that has been dusted with powdered sugar, then 
knead enough powdered sugar to make it stiff, then fin- 
ish the same as the other Buttercups. 

JERSEY CREAM CUPS 

(Inside Batch) 

Seven Pounds Jersey Bon-Bon Cream ; 

One Pound Powdered Sugar. 
Take seven (7) pounds Bon-bon Cream, put it in 
the melting pot, stir and melt it until it gets very warm, 
set off the fire to cool a little, then pour or scrape it out 
on a slab dusted with XXXX powdered sugar, then 
knead in one (1) pound or enough XXXX powdered 
sugar to make it stiff enough to handle, see that it is 



THE MARVEL CANDY INSTRUCTOR 191 

just warm enough to use, then have the outside or 
jacket ready; make the outside batch for these cups the 
same as for the buttercups. 



MAPLE CREAM CUPS. 

(Inside Batch). 

Seven Pounds Maple Bon-Bon Cream ; 

One Pound Powdered Sugar. 
Put seven (7) pounds maple bon-bon cream in the 
melting pot, melt and finish it the same as the Jersey 
Cream Cups. 



VANILLA CARAMEL CUPS. 

(Inside Batch). 

Make a batch of caramels, same as the wrapped 
vanilla caramels (see recipe for Vanilla Caramels) ex- ( 
cept the cooking, and finishing. Use and cook the in- 
gredients as stated in the recipe until you come to test- 
ing them, instead of cooking this batch to a stiff ball, 
cook it so it will just form a ball when testing. This 
batch does not need to be cooked as high as the other 
caramels, as the jacket will keep them from sticking. 
The softer they are the better the cups will be, but the 
center must not be too soft, or you will have trouble in 
handling it. After making a batch or two, you will 
understand how it ought to be, but if you cook it as I 
instructed, you will have it right. After you have 
tested and poured the batch out on an oiled slab, let it 
cool a little, then turn in the edges until it is stiff 
enough to handle, then form it in a round mass, keep it 



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warm until the jacket is ready, make the jacket or out- 
side the same as the other cups, make them plain or 
striped as you fancy. You can make any kind of car- 
amel centers that you choose, but if you make a nut 
batch, remember that the nuts will make the center 
larger than the vanilla as you will see in the peanut 
caramel recipe that I have used two and a half (2 1-2) 
pounds of nuts, that will make the peanut batch two 
and a half (2 1-2) pounds larger than the vanilla. In 
making the jacket for this peanut center, you should 
use about thirteen (13) pounds of sugar; one (1) heap- 
ing teaspoonful of cream-of-tartar ; three and a half 
(3 1-2) pints of water. Cook and finish it the same as 
the others, always grind the nuts for these centers. 



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